START TO FINISH: 25 minutes MAKES 4 sandwiches
8 slices crusty country bread
1⁄4 cup mayonnaise
4 slices Monterey Jack cheese with jalapeño peppers (4 ounces)
1 tablespoon butter
4 eggs
Salt
Ground black pepper
1 medium tomato, thinly sliced
4 leaves romaine lettuce
1 Preheat broiler. Place bread slices on an ungreased large baking sheet. Broil 4 to 6 inches from the heat for 1 to 2 minutes or until bread is lightly browned, turning once. Remove half of the bread slices and spread with mayonnaise; set aside. Top the remaining bread slices with cheese. Broil about 1 minute more or until cheese is melted.
2 In a large skillet melt butter over medium heat. Carefully break eggs into skillet. Sprinkle with salt and pepper; reduce heat to low. Cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. Turn eggs; cook for 30 to 60 seconds more or to desired doneness.
3 Place eggs on the mayonnaise-topped bread slices. Top with tomato, lettuce, and the remaining bread slices, cheese sides down.
PER SANDWICH: 475 cal., 30 g total fat (11 g sat. fat), 249 mg chol., 817 mg sodium, 33 g carb., 3 g fiber, 19 g pro.
