New Year’s Eve is just around the corner, and that means a night of celebrating for a lot of people. And what better way to end an evening of fun than to have a nice snack to appease your appetite.
The following recipe, adapted from one in “The Big New York Sandwich Book” by Sara Reistad-Long and Jean Tang (Running Press, $23, 2011), would be welcome at my table if I stayed up late enough to ring in the new year. But it would have a better chance showing up for breakfast, since it the club contains bacon and eggs as well as a spicy mayo, avocado and tomato.
Breakfast Club Sandwich
6 slices thick-cut bacon
2 tablespoons unsalted butter
Ground black pepper
4 slices whole-wheat, multigrain or white bread
Spicy mayo (see note)
1 or 2 vine-ripened tomatoes, thinly sliced
1 large Hass avocado, sliced lengthwise
Cook bacon in a heavy skillet or on a sheet pan in a preheated 350-degree oven. Drain on paper towels.
Place a nonstick griddle or a large skillet over medium heat. Add butter. When butter melts, crack eggs into the pan; season with salt and pepper to taste. Cook for 3 minutes. Gently flip each egg; cook on the other side for 1 minute.
Meanwhile, toast the bread until golden brown. Spread spicy mayo to taste on 2 slices. Top each mayo-spread slice with 2 eggs, 3 slices of bacon and sliced tomato; season to taste with salt and pepper. Add avocado; season again. Close the sandwiches and serve.
Yield: Serves 2.
Approximate nutritional analysis per serving: 745 calories, 53 grams fat (17 grams saturated), 485 milligrams cholesterol, 33 grams protein, 41 grams carbohydrates, 7 grams sugar, 11 grams fiber, 1,220 milligrams sodium, 80 milligrams calcium.
Note: To make spicy mayo, stir together ¼ cup mayonnaise, 2 tablespoons ketchup and 2 teaspoons Sriracha sauce.