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Eggs Baja

Yield Makes 4 servings
Weekend brunch inspired Mickey Strang to create this open-faced egg sandwich.


  • 4 slices bacon (about 4 oz. total)
  • 4 large eggs
  • Salt and pepper
  • 4 slices sourdough bread (about 3 by 6 in. and 1/2 in. thick)
  • 1 firm-ripe tomato (about 8 oz.), rinsed, cored, and sliced
  • 2 canned whole green chilies, halved lengthwise
  • 1/2 cup shredded jack or cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves

Nutrition Information

  • calories 256
  • caloriesfromfat 49 %
  • protein 15 g
  • fat 14 g
  • satfat 5.6 g
  • carbohydrate 17 g
  • fiber 1.7 g
  • sodium 492 mg
  • cholesterol 234 mg

How to Make It

  1. In a 10- to 12-inch nonstick frying pan over medium-high heat, cook bacon, turning once, until crisp and browned, 4 to 5 minutes total. Transfer to paper towels to drain. Discard fat from pan; if desired, wipe pan clean.

  2. Set pan over medium heat; break eggs into pan and cook to desired doneness, turning once if you like, 2 to 5 minutes for soft yolks. Sprinkle with salt and pepper.

  3. Meanwhile, place bread slices on a 12- by 15-inch baking sheet. Broil 6 inches from heat until lightly toasted, 1 to 2 minutes. Turn slices over and top equally with tomato slices, chilies, and cheese. Broil until cheese is melted, 2 to 3 minutes.

  4. Top each sandwich with an egg, then a slice of bacon; sprinkle evenly with cilantro. Use a wide spatula to transfer each sandwich to a plate.