Dagwood Breakfast Sandwiches
2/3 cup farmer’s cheese OR: dry small-curd cottage cheese
1/4 cup bottled, pitted green olives, chopped
2 teaspoons olive brine
1/4 pound thinly sliced Canadian bacon
12 slices toast
1 small tomato, thinly sliced
4 lettuce leaves
Egg Mixture:
4 eggs
2 egg whites
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped parsley
1 tablespoon unsalted butter
Recipe Directions
1. Combine cheese, olives and brine.
2. Arrange bacon on 4 toast slices. Spread cheese mixture on 4 other slices; top with tomato and lettuce.
3. Prepare Egg Mixture: Beat eggs, egg whites, water, salt, pepper and parsley in bowl. Heat butter in nonstick skillet over low heat. Add egg mixture; cook, stirring, until soft curds form, 3 to 4 minutes.
4. Spoon egg mixture over bacon on toast slices. Top with cheese-tomato slices. Cover with remaining 4 plain toast slices. Quarter sandwiches.