Spicy Bacon and Egg
['2 tablespoons olive oil, divided', '4 eggs', '8 teaspoons Tabasco, divided', '4 slices reduced-fat pepper jack cheese with habaneros', '8 slices turkey bacon', '4 tablespoons lowfat mayonnaise', '2 tablespoons adobo sauce', '8 slices whole-grain toast', '2 medium vine-ripened tomatoes, thinly sliced', '2 cups shredded Napa cabbage', 'divided']
In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.
Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.
Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.
Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.
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