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B&E Sandwiches With Tomato Salsa




Source of Recipe


The Toronto Star


List of Ingredients




8 slices bacon

2 large tomatoes, halved, seeded, chopped

1 large shallot, chopped

1/4 cup flat-leaf parsley leaves

1 tsp fresh lemon juice

2 tbsp extra-virgin olive oil

Salt + pepper

4 sub rolls (or other small, soft buns), split

4 eggs

Recipe



In large, non-stick skillet over medium high, cook bacon, turning once, until crisp, about 6 minutes. Drain on paper towels. Wipe out skillet.

In medium bowl, toss tomatoes, shallot, parsley, lemon juice and 1 tablespoon oil. Season with salt and pepper.

Divide tomato mixture evenly over bottom half of each roll. Top each with 2 slices bacon.

Heat remaining 1 tablespoon oil in skillet over medium high. Crack egg into skillet. Cook until white is just set, about 2 minutes. Flip; cook 1 minute. Put over bacon on sandwich. Close sandwich. Repeat with remaining eggs and roll tops.

Makes 4.