BLT EGG BAKE

1/4 cup mayonnaise
5 slices bread, toasted
4 slices processed American cheese
12 slices bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 green onions, thinly sliced
1/2 cup shredded cheddar cheese
Shredded lettuce

Preheat oven to 325 degrees F. Lightly grease an 8-inch-square baking dish.

Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in prepared baking dish. Top with cheese slices and crumbled bacon.

In a lightly greased skillet, fry eggs over medium heat until completely set. Place eggs on crumbled bacon. Top with tomato slices; set aside.

In a saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomatoes. Sprinkle with thinly sliced spring onions and cheddar cheese.

Bake, uncovered, for 10 minutes. Cut into squares; serve with shredded lettuce.

Makes 4 servings
Source: Best of Country Casseroles by Jean Steiner