Recipe - English Muffin Wcanadian

6 One fourth pound BACON;SLICED FZ
6 One fourth pound CHEESE AMER/SLICE
8 One half Dozen EGGS SHELL
100 BREAD ENG MFFN 12OZ #95

YIELD: 100 PORTIONS (6 PANS) EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN
325 F. GRIDDLE

1. COOK BACON ACCORDING TO RECIPE NO. L21 OR L23. DRAIN; SET ASIDE FOR
USE IN STEP 4.

2. PLACE ENGLISH MUFFINS HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8
MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.

3. BREAK ONE EGG AT A TIME IN SMALL BOWL;POUR ON GREASED GRIDDLE. FRY 2
MINUTES; TURN.

4. PLACE 1 SLICE BACON ON EGG.

5. PLACE I SLICE CHEESE ON TOP OF BACON. CONTINUE TO COOK UNTIL CHEESE
MELTS.

6. PLACE I CHEESE AND BACONTOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT
MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS (RECIPE NO. D21) MAY BE
USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325F. CONVECTION OVEN 2 TO 3
MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04806

SERVING SIZE: 1 SANDWICH

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.