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8
slices sandwich bread, toasted, crusts trimmed
Butter
3/4 cup finely chopped bacon
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup flaked lobster meat
2 to 4 tablespoons butter
8 eggs
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Spread toast lightly with butter. Cut 4 slices
diagonally, into halves. For each sandwich, arrange
1 whole toast slice with a toast half on each side.
Cook bacon in skillet; add onion and green pepper
and cook until tender.
Drain off excess bacon grease; add lobster and cook
just to heat. Add a little butter if needed for
cooking eggs.
Combine eggs, salt, and pepper; beat slightly. Add
to lobster mixture in skillet and cook as for
scrambled eggs. Spoon cooked eggs with lobster over
toast and serve hot. Garnish with tomato slices and
olives, if desired.
Serve for a special brunch or lunch.
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