Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman

　　

Ingredients

Makes 4 servings

　　2 tablespoons olive oil, divided

　　4 eggs

　　8 teaspoons Tabasco, divided

　　4 slices reduced-fat pepper jack cheese with habaneros

　　8 slices turkey bacon

　　4 tablespoons lowfat mayonnaise

　　2 tablespoons adobo sauce

　　8 slices whole-grain toast

　　2 medium vine-ripened tomatoes, thinly sliced

　　2 cups shredded Napa cabbage, divided

　　

Step 1

In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.

　　

Step 2

Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.

　　

Step 3

Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.

　　

Step 4

Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.

　　

Nutrition Per Serving

Per sandwich: 525 calories

　　24 g fat

　　5 g saturated fat

　　47 g carbohydrate

　　6 g fiber

　　35 g protein

　　#### Nutritional analysis provided by Self