Panini with Scrambled Eggs, Bacon, Cheddar and Tomato

RH Staff

From: Owner Carol Watson, Milk & Honey Cafè, Chicago.

Yield: 1 serving.

2 eggs, scrambled and cooked
2 strips of crisp cooked bacon
2 slices of tomato
2 slices of mild cheddar cheese
2 pieces of ciabatta bread, cut
1⁄2 to 3⁄4 inch thick
as needed, extra virgin olive oil

Place the eggs, then the bacon, on top of one slice of bread, then add sliced tomatoes. Top with cheddar cheese.

Place other slice of bread on top of cheese. Brush the outside of both pieces of bread with extra virgin olive oil. Place on panini grill and cook until golden brown and the cheese has melted. If panini grill is not available, use hot skillet or flat grill, pressing down on the sandwich with a sandwich weight for better results.

AMERICAN EGG BOARD