MARTINS BISCUITS RECIPE RECIPES

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EGG TOMATO AND SCALLION SANDWICH - SKINNYTASTE



Egg Tomato and Scallion Sandwich - Skinnytaste image

Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this sandwich for breakfast or lunch.

Provided by Gina

Categories     Breakfast    Brunch    Lunch

Total Time 15 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 6

100 calorie sandwich roll (deli thin flats, Martin potato rolls, etc)
1 tbsp chopped scallions
1 large Hard Boiled Egg (sliced)
1 tbsp light mayonnaise
1 thick slice ripe tomato
salt and fresh cracked pepper to taste

Steps:

  • Assemble the sandwich by placing the egg on the bread, then the tomato, then scallion.
  • Top with salt and pepper and spread mayonnaise on the top of the bread.

Nutrition Facts : ServingSize 1 sandwich, Calories 213 kcal, CarbohydrateContent 21 g, ProteinContent 13.5 g, FatContent 9.5 g, SaturatedFatContent 2 g, CholesterolContent 189 mg, SodiumContent 363 mg, FiberContent 5.5 g, SugarContent 5 g

BACON WRAPPED TURKEY BREAST – SAVORYREVIEWS



Bacon Wrapped Turkey Breast – SavoryReviews image

The ultimate Thanksgiving dish! Simple and delicious! The bacon wrap allows for a juicy and tender turkey breast!

Provided by Rex

Categories     Roasted Turkey

Total Time 140 minutes

Prep Time 20 minutes

Cook Time 120 minutes

Yield 8

Number Of Ingredients 3

1 boneless turkey breast (2-3lbs)
1 lb bacon
salt and pepper

Steps:

  • Preheat your oven to 300 degrees.
  • Start with the bacon weave.
  • To make the weave, lay out eight strips of bacon vertically on a piece of foil or plastic wrap.
  • Then, fold over every other vertical piece of bacon in the middle. Next, place a strip horizontally across the vertical bacon.
  • Then, unfold the folded strips and fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this process two more times.
  • Once you finish the first half, repeat with the other half.
  • Season the top of the bacon with a little salt and pepper.
  • Now it is time to prepare the turkey breast. You can do this with a bone-in turkey breast, but it will take a lot more bacon. I prefer the ease of a boneless turkey breast. If your turkey breast was packaged with a net around it, make sure to cut the net off and dispose of it. There really won't be a need for the net as the sweet bacon weave will take its place. Once you have the turkey breast unwrapped and de-netted, season with a little salt and pepper. Then, wrap in the bacon. The foil/plastic wrap that you assembled your weave on will help you encase the turkey with the bacon.
  • Once you have the turkey wrapped, place it on a rack on foil lined sheet pan.
  • Insert a probe thermometer and then place into the oven. Cook until the internal temperature of the turkey breast is 165 degrees Fahrenheit. This took about 1 hour and 45 minutes for my 2.5 lb turkey breast. This time will vary based on the size of your breast. As always, make sure to cook based on temperature and not on time.
  • Once the breast has come to temperature, remove from the oven and let rest for 10 minutes before carving.
  • Serve and enjoy!

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