Bacon Egg French Style Biscuit

Bacon Egg French Style Biscuit

1. .One piece of miss flying cake crust, one egg, two pieces of lettuce leaves, and one piece of bacon into two pieces.

2. Beat the eggs, add a small amount of salt and beat evenly.

3. Brush the baking tray with oil, put the thawed flying cake crust in the middle, cut the crust into two pieces with a knife, brush the surface with egg liquid, sprinkle white sesame seeds, and place the bacon slices on both sides. Preheat the oven and heat up and down at 190 degrees. , Put it in the middle of the oven, bake for 10 minutes, take out the bacon before 3-4 minutes, otherwise the bacon will be mushy.

4. While baking the pancake crust, heat the pan, brush the oil, pour the egg liquid and spread it out into the egg crust (it should be fried whole eggs, but occasionally, in order not to waste the eggs brushed with the egg liquid, so I changed it to fried It's egg skin, it tastes the same anyway, it's all eggs, but the shape is different!).

5. Fold the fried egg crust in four left and right back and forth, and fold it into a rectangle about the size of a flying cake.

6. Take out the baked flying cake crust, turn half of it over, put a piece of lettuce, a piece of roasted bacon, and smear an appropriate amount of salad dressing.

7. Put the folded egg crust in the middle, and then apply some salad dressing.

8. Put another piece of bacon and lettuce leaves on the egg crust, and finally put the other half of the crust on it.