1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 tbsp butter
2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1/2 cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce

Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-inch square baking dish. Top with cheese slices and bacon. In a skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside. In a sauce pan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions.

Bake, uncovered, at 325°F for 10 minutes. Cut into squares; serve with lettuce.

Yield: 4 servings.