Bacon, Egg, and Tomato Club Sandwiches

Ingredients

• Chives

  Raw

  3 tbsp chopped or 9g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Parsley

  Freeze-dried

  2 cup or 11g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 medium or 333g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Bacon

  Raw, cured pork

  16 oz or 454g

• Whole-wheat bread

  Commercially prepared

  12 slice or 336g

Directions

1. Boil eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
2. Cook bacon and cut strips in half. Thinly slice hard-boiled eggs and season to taste with salt.
3. Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

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