Recipe - Breakfast Bagelwich

4 ounce Canadian bacon; cut or sliced up
8 1ounce mini bagels; split
1 cup Egg substitute
One fourth teaspoon Salt
One fourth teaspoon Dill weed
8 md Scallions; 3" halved
lengthwise

Date: Fri, 15 Mar 1996 00:29:31 EST

From: MarySpero@prodigy.com (MS MARY E SPERO)

Source: Weight Watchers Magazine, April, 1988

In 12" nonstick skillet over mediumhigh heat, saute bacon 1 minute on each
side. Wipe skillet with paper towel. Reduce heat to low. Place one piece
bacon on bottom half of each bagel; set aside. In small bowl; combine egg
substitute, salt and dill weed; add to skillet. When eggs become firm
around the edges, push set portion to center, allowing uncooked portion to
flow to edges of pan. Do not stir. Turn eggs over and cook to desired
doneness. Place 1/8 of the egg mixture on each piece bacon; top with
scallion and cover with tops of bagels. Makes 4 servings.

Each serving provides: 2 protein, 2 bread, One fourth vegetable. Per serving: 226
cal, 17 g pro, 3 g fat, 33 g car, 841 mg sod, 14 mg chol.

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