|2||strips fully-cooked bacon|
|1||bagel or biscuit, split, toasted|
|1||HARD-BOILED EGG, sliced|
|2||Tbsp. shredded Cheddar cheese|
|Step 1||ARRANGE bacon strips on bagel bottom. ARRANGE egg over bacon; season with salt and pepper, if desired. TOP with cheese. MICROWAVE on HIGH 30 seconds until warm and cheese melts. Cover with bagel top.|
|Step 2||SERVE with maple syrup, as desired.|
Microwave ovens vary. Cook time may need to be adjusted.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll eggbetween hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to oneweek. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
Excellent Source: Protein, Folate, Iron and Choline
Good Source: Vitamin D and Calcium
Total Fat: 14g
Saturated fat: 6g
Polyunsaturated fat: 2g
Monounsaturated fat: 5g
Dietary Fiber: 2g
Vitamin A: 414.5IU
Vitamin D: 47.7IU
Vitamin C: 0mg
Vitamin E: 0.6IU
Trans Fat: 0g
Vitamin B12: 0.7mcg
Vitamin K: 0.6mcg
Vitamin B6: 0.2mg
Vitamin B1 - Thiamin: 0.6mg
Vitamin B2 - Riboflavin: 0.6mg
Vitamin B3 - Niacin: 9.6mg
Omega 3: 0.1g
Omega 6: 1.6g