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Serves 4 Ingredients:
  • ¼ cup mayonnaise (not salad dressing)
  • ¼ cup dairy sour cream
  • 4 green onions, chopped
  • 6 slices cheddar cheese
  • 4 hard-boiled eggs, coarsely chopped
  • 8 bacon slices, crisply fried
  • 8 slices Village Hearth Unseeded Rye Bread
  • 5 tablespoons butter, softened
  Directions: In a small bowl, combine mayo and sour cream. Spread on each slice of bread. Top 4 slices of bread with 1 ½ slices of cheese, onions, eggs, 2 bacon slices and remaining bread, mayo side down. Heat a griddle or frying pan to medium. Butter outsides of sandwiches. Cook sandwiches for 3 – 4 minutes per side until cheese is melted and bread is golden brown and toasty.
bacon and egg breakfast sandwich