BBQ Beef, Bacon and Egg Open-Face Sandwiches

• 4 slices bacon
• 4 eggs
• 1 cup 25%-less-sodium beef broth
• 1/2 lb. (225 g) sliced deli roast beef
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 4 hamburger buns, toasted
• 4 Kraft Singles Cheese Slices

1. Cook bacon in medium nonstick skillet on medium heat until crisp.
2. Remove bacon from skillet, reserving 4 tsp.
3. drippings in skillet.
4. Drain bacon on paper towels.
5. Add eggs, 1 at a time, to drippings in skillet; cook 3 min.
6. or until whites are firm and yolks are cooked to desired doneness.
7. Bring broth to simmer on medium-low heat in medium saucepan.
8. Add roast beef; cook just until heated through, stirring occasionally.
9. Drain roast beef; discard broth.
10. Spread barbecue sauce onto bottom halves of buns.
11. Fill buns with roast beef, cheese, bacon and eggs.

bacon, eggs, deli roast beef, bullseye, buns, singles

Taken from www.kraftrecipes.com/recipes/bbq-beef-bacon-egg-open-face-sandwiches-168291.aspx (may not work)