Egg In A Hole With Bacon Food

EGG-IN-A-HOLE SANDWICH

Steps:

• In a large cast-iron skillet over medium heat, cook the bacon until crisp, 12 to 14 minutes. Remove to a plate and set aside. Drain the grease from the skillet but do not clean. When cool enough to handle, tear the bacon slices in half.
• Meanwhile, mix the mayonnaise and hot sauce to taste in a small bowl. Season with salt and pepper.
• Using a biscuit cutter or the rim of a glass, cut a hole in the center of each Texas toast slice.
• Melt 2 tablespoons of the butter in the bacon skillet and add 2 of the Texas toast slices. Toast the bread slightly, 1 to 2 minutes. Crack an egg into the hole in each piece of toast and sprinkle the eggs with salt and pepper. Cook the eggs until set on the bottom, 2 to 3 minutes. Using a spatula, carefully flip the toast with the egg, season the other side and spread with the mayonnaise mixture. Top each with a slice of cheese to slightly melt and cook until the egg is the desired doneness. Remove to a cutting board and repeat with the remaining butter, toast, eggs, mayo mixture and cheese.
• To build the sandwiches, divide the bacon between 2 of the egg-in-a-hole toast pieces, on top of the cheese. Top each with some tomato slices and lettuce, then top with a remaining egg-in-a-hole toast piece. Serve immediately or wrap in foil to keep warm.

EGG-IN-A-HOLE SANDWICH WITH BACON AND CHEDDAR

Steps:

• Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8-10 minutes.
• Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later).
• Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook over medium-high until bottom sides are golden brown, about 3 minutes.
• Crack an egg into each hole in bread (some of the white may pool on top of the bread). Season eggs with salt and pepper and cook until underside is set, about 2 minutes. Using a thin spatula (a fish spatula works best), carefully turn both pieces of bread to briefly cook second side (this helps set the whites, but the yolk should still be runny), about 1 minute. Add 1 Tbsp. butter to skillet and swirl skillet to distribute, encouraging some to get underneath. Carefully turn bread again. Top one slice with half of the cheese. Remove pan from heat and let sit about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, and cheese and more hot sauce to make another sandwich.

EGG-IN-THE-HOLE BACON SANDWICH

Steps:

• Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
• Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
• Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.

EGG-IN-A-HOLE

Steps:

• With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
• Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
• Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
• Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

CALIFORNIA BLT EGG-IN-A-HOLE

Steps:

• Preheat the oven to 400 degrees F. Arrange the bacon in a large ovenproof skillet and cook over medium-high heat until crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate. Remove all but 2 teaspoons bacon drippings from the skillet.
• Reduce the heat to medium. Add the 2 bagel bottoms to the skillet cut-side down and cook until light golden brown, 3 to 4 minutes.
• Meanwhile, mash together the avocado, lemon juice, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl.
• Remove the bagel bottoms from the skillet and evenly spread the avocado mash over the toasted sides; set aside. Add the 2 bagel tops to the skillet cut-side down. Crack 1 egg into each bagel hole and season with salt and black pepper. The whites will run over and under the bagels which is okay-- just make sure the yolks stay in the holes.
• Cover the skillet and cook until the whites become crispy and the bottoms of the bagels are toasted, 3 to 4 minutes. Transfer the skillet to the oven and continue cooking until the whites are completely set and the yolk is still runny, about 5 minutes.
• Meanwhile, layer each bagel bottom with a slice of tomato, some arugula and 2 slices of bacon. Drizzle with the oil and sprinkle with salt and black pepper. Top with the bagel tops and cut each sandwich in half.

KIDS CAN MAKE: CHEESY EGGS-IN-THE-HOLE WITH BACON

Steps:

• Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble.
• Add the butter to the hot pan to melt with the rendered bacon fat; set aside.
• Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate.
• Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan.
• Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk.

EGG-IN-A-HOLE BACON CHEESEBURGERS

Steps:

• Stir mayonnaise and Thousand Island dressing together in a small bowl. Set spread aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
• Form ground chuck into 3 equal-sized patties. Use a small glass to cut out the center of each patty to create a donut-shaped burger. Combine excess meat to form a fourth donut-shaped burger. Season generously with salt and pepper.
• Heat a cast iron skillet over medium-high heat. Add butter and melt. Add burgers and cook for 2 minutes per side. Crack an egg into the center of each burger. Cover the skillet and cook until whites are set, 4 to 5 minutes.
• Place spread on the split sides of the bottom hamburger buns. Build each burger by topping with lettuce, a burger, 2 slices bacon, 1 slice Cheddar cheese, and a top bun.