Everything is better with bacon. Whoever came up with that saying knows what they’re talking about. And it couldn’t be any more true than with eggs.
Bacon and eggs are the consummate breakfast combo. They are probably are ordered in tandem at cafes across the country more than any two other foods that go together.
And during the winter, when days are the shortest of the year and sunshine is at a minimum, the eggs in such a sandwich can be an important source of vitamin D. In fact, the U.S. Department of Agriculture recently reviewed egg nutrient data and results showed that one large egg contains 41 IU (International Unit) of vitamin D, 64 percent higher than before.
Here’s a bacon and egg sandwich — in panini form — from the American Egg Board, which is sure to help you get some added vitamin D.
Scrambled Eggs, Bacon and Tomato Panini
2 eggs
2 tablespoon water
Salt and pepper
2 teaspoons butter, room temperature
4 slices whole wheat or white bread
4 slices fully cooked bacon
4 slices tomato
2 slices Swiss cheese
Heat panini press according to manufacturer’s directions. Beat eggs, water, salt and pepper in microwave-safe bowl until blended. Microwave on High 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
Spread butter evenly on one side of each bread slice. Layer bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of 2 bread slices. Cove with remaining bread, buttered side up.
Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.
Notes: Sandwiches can be grilled in a skillet over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes. Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
Yield: Serves 2.
Approximate nutritional analysis per serving: 386 calories, 21 grams fat (10 grams saturated), 229 milligrams cholesterol, 26 grams carbohydrates, 4 grams dietary fiber, 24 grams protein:, 273 milligrams calcium.