Ingredients Jump to Instructions ↓

  1. 1/2 cup red leaf or romaine lettuce Bechamel sauce (see below)

  2. 1 egg

  3. 1 English muffin , toasted

  4. 2 strips bacon Gruyere cheese

  5. 2-3 slices tomato

  6. 1/2 cup red leaf or romaine lettuce Bechamel sauce Bechamel sauce

  7. 3 Tbsp unsalted butter

  8. 3 Tbsp flour

  9. 1 tsp paprika

  10. 1 bay leaf

  11. 2 cups milk , heated, or 1 cup each milk and chicken stock, heated salt and freshly ground white pepper

Instructions Jump to Ingredients ↑

  1. Place lettuce, tomato, and cheese on bottom half of muffin. Spray egg ring with cooking spray. Place a nonstick skillet over high heat. Place egg ring in skillet. Let egg ring heat for a minute, then crack egg into ring and cook until yolk is set, 2-3 minutes. Place spatula under ring, remove egg, and place it on top of bottom half of sandwich. Spread bechamel sauce on top half of bun. Add bacon to sandwich and serve. Melt butter in saucepan over medium heat. Stir in flour and cook, stirring until blended (1 min). Add paprika and bay leaf. Gradually add milk, whisking constantly. Reduce heat to low and continue to whisk until sauce is smooth and slightly thickened, 4-5 min. Season with salt and pepper. Increase heat to medium; simmer 2-3 min. Discard bay leaf. Makes 2 cups.


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