BLT Breakfast Sandwiches

Wednesday, June 8, 2011

BLT Breakfast Sandwiches

From the kitchen of Isaac Detherage Mother’s Day Cookbook, Pea Ridge Intermediate School

1 envelope hollandaise sauce mix

6 bacon slices, cooked and crumbled

6 oz. cream cheese, softened

2 Tbsp. chopped fresh chives

3/4 tsp. seasoned pepper

4 sourdough bread slices, toasted

1 Tbsp. butter or margarine

4 eggs

4 lettuce leaves

2 small tomatoes, sliced

Prepare hollandaise sauce according to package directions; keep warm. Stir together bacon, cream cheese, chives and 1/4 tsp. seasoned pepper; spread evenly on one side of each slice of toast. Melt butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet and sprinkle evenly with 1/4 tsp. seasoned pepper. Cook 2-3 min. on each side, or until done. Place lettuce and tomato on each slice of toast; add an egg to each. Drizzle hollandaise sauce evenly over top and sprinkle the remaining seasoned pepper on top. Serve immediately.

Ginger Pork Rolls

From the kitchen of Josh Bowman Mother’s Day Cookbook, Pea Ridge Intermediate School

3 Tbsp. reduced sodium soy sauce

2 tsp. ground ginger

2/3 c. golden raisins

1/2 c. coarsely chopped red onion

1 lb. pork loin, thinly sliced

8 mini hamburger buns or dinner rolls, split

1 small cucumber, thinly sliced

In a large skillet, combine 1 c. water, soy sauce, ginger, raisins and onion. Cover and bring to a simmer over medium-high heat; simmer 5-6 min. or until raisins are plump and onions are tender. Remove raisins and onions with a slotted spoon. Transfer raisin mixture to a small bowl; set aside. Add sliced pork to liquid in the skillet; simmer uncovered 7-8 min. or until cooked through. Remove with slotted spoon.

Serve pork in buns with cucumber slices and raisin mixture. Makes 4 servings.


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Opinion, Pages 4 on 06/08/2011