EGG-IN-THE-HOLE BACON SANDWICH
Who says fillings have to be on the inside? An old favourite is given a modern twist in this egg and bacon sandwich as the egg is served within the bread
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 802 calories, Fat 57 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
EGG-IN-A-HOLE SANDWICH WITH BACON AND CHEDDAR
Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.
Provided by Alison Roman
Yield 2 sandwiches
Number Of Ingredients 8
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.
TOAD IN THE HOLE BACON SANDWICH
Switch up the cheese-pepper jack gives a nice kick-or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Using a biscuit cutter or round cookie cutter, cut out center of 1 slice of bread (discard center or save for another use). Spread mayonnaise on 1 side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon. , Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.
Nutrition Facts : Calories 610 calories, Fat 34g fat (11g saturated fat), Cholesterol 240mg cholesterol, Sodium 1220mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
EASY EGG IN A HOLE BACON SANDWICH
This beauty takes me straight back to my childhood. I remember this being made for me as a kid and I actually thought it was real magic! Of course now I know it's not but Egg In A Hole is still pretty amazing. Throw in some bacon too and you've got yourself a whole sandwich of awesome right there! Recipe adapted from BBC Good Food.
Provided by Kitchen Mason
Categories Sandwich Quick and Easy Low-Carb Kid-Friendly Comfort Food Easy Make Ahead Dairy-Free Shellfish-Free Picnic Soy-Free Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- First heat the frying pan over medium heat then add a splash of Olive Oil (as needed) to the pan.
- Next, lay in the Smoked Bacon (4 slice) and fry to your liking, turning once to ensure even cooking. Remove the bacon from the pan and set it to one side to keep warm. Keep the pan over medium heat.
- Using your circle cutter, cut a hole in the middle of one of the slices of Bread (2 slice). Then spread some Mayonnaise (1 tablespoon) on one side of both slices of bread.
- While the pan is still over medium heat, place both slices of bread mayonnaise side down and fry until golden.
- Then flip the bread over and crack the Egg (1) into the hole. Don't panic if it leaks a little, you can cut this off later. Fry for a couple of minutes then pop a lid on until the egg white is cooked but the yolk is still nice and runny.
- Finally, remove the bread from the pan - if any egg leaked, you can cut it off now and just pop it inside the sandwich so no one will ever know! Fill the sandwich with the bacon and lashings of your favorite sauce then top with the Egg In A Hole.
Nutrition Facts : Fat 47.0 g, Protein 35.0 g, Calories 755 calories, Cholesterol 247.7 mg, Sodium 1642.7 mg, SaturatedFat 11.9 g, Carbohydrate 49.8 g, Fiber 2.7 g, Sugar 5.9 g, TransFat 0.0 g, UnsaturatedFat 14.3 g
HANGOVER EGG-IN-THE-HOLE GRILLED CHEESE SANDWICH
A whimsical breakfast favorite and a lunchtime standby come together in this super-comforting sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Spread 1 side of each slice of bread with mayonnaise. Top 1 slice with American cheese and the other with pepper Jack, then sandwich them together. Cut the center out of the sandwich with a 2 1/2-inch ring mold.
- Crack the egg into a small bowl.
- Melt the butter in a medium nonstick skillet over medium-low heat, and swirl to coat the bottom. Arrange the inner and outer parts of the sandwich in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, pour the egg into the hole, sprinkle with salt and pepper and cook until the bottoms of the bread are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The sandwich round may finish cooking faster.) Transfer the sandwich with the egg to a serving plate along with the sandwich round, to dip into the egg yolk.
BLACKSTONE BREAKFAST SANDWICHES
Take a break from pancakes on the griddle to try these delicious biscuit breakfast sandwiches. The biscuits cook beautifully directly on the griddle and resemble crumpets with their crisp golden exterior and soft doughy interior. The cheesy eggs and crisp bacon are perfectly balanced with a juicy slice of tomato. The sandwiches are easy to customize--you can switch out the pepper jack for your favorite cheese or throw in a few extra veggies with the spinach. The breakfast sandwich world is your oyster!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Set 2 burners to medium and 2 burners to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Meanwhile whisk the eggs in a medium bowl until well beaten. Whisk in 1 teaspoon salt and set aside.
- Put the bacon over medium heat in a single layer. Once the fat starts to render, spread some of it to the low-heat side of the griddle, for the biscuits to cook in. Press the individual biscuits between your hands to help flatten and widen them, then arrange them on the low-heat side in a tight circle. Cover the biscuits with a 12-inch heavy-duty round basting cover or dome and cook until golden on one side, about 8 minutes. Uncover, flip each biscuit, cover again and continue to cook until golden and fluffy on the inside, 8 to 10 minutes more.
- Meanwhile, as the bacon cooks, move the cooked pieces to the low-heat side of the griddle, positioning them between you and the biscuits; the fat will continue to render and run towards the drain for the biscuits to fry in.
- When all the bacon is cooked, after about 8 minutes, reduce the medium-heat side to low. Add the spinach, spread it in a single layer and cook, stirring, until wilted, about 2 minutes. Spread the spinach out over a rough rectangular area covering about a third of the griddle. Pour the eggs over the spinach and with the back of a large spatula, spread the eggs into an even rectangle. Arrange 2 rows of 4 slices of pepper jack cheese on half of the egg rectangle, then top each slice of cheese with a tomato slice. Using a large metal spatula, flip the plain half of the eggs over the cheese- and tomato-topped half, like a book, to enclose the filling. Using the side of the spatula, cut between the cheese slices, resulting in 8 stuffed egg squares.
- Split each biscuit in half and fill with an egg square and 2 pieces of bacon. Serve with hot sauce.
EGG-IN-A-HOLE SANDWICH
Provided by Ree Drummond : Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 10
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.
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- 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.
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Servings 1Estimated Reading Time 5 minsCategory Breakfast, Main DishTotal Time 10 mins
- With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it.
- When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.Cook for at least 30 seconds or so before attempting to move the bread or things could get messy.
- After about a minute, flip it over with a spatula and salt and pepper the other side.Now move the whole piece of toast around the skillet, soaking up all of the glorious butter.
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