These toasty handfuls may just be the ultimate combo in the world of
sandwiches. The recipe combines some of our favorite things: It’s a
delicious mash-up of egg-in-a-hole, avocado toast, and a classic BLT.
8 (1-ounce) whole-wheat sourdough bread slices, lightly toasted
2 center-cut bacon slices, diced
1 medium-sized ripe avocado
1 tablespoon canola mayonnaise
¼ teaspoon kosher salt
4 large eggs
½ teaspoon black pepper, divided
8 Bibb lettuce leaves (about 2 ounces)
8 tomato slices
1. Using a 2½-inch round cookie cutter, cut a hole from the center of
4 bread slices. Discard bread rounds or reserve for another use.
2. Heat a large skillet over medium. Add bacon; cook 6 minutes.
Increase heat to medium-high; cook 2 minutes or until crisp. Place
bacon on a paper towel–lined plate. Pour bacon drippings into a
bowl and reserve.
3. Combine avocado, mayonnaise, and salt in a small bowl; mash to
combine. Stir in bacon.
4. Add half of reserved bacon drippings to pan over medium-high.
Place 2 cut bread slices in skillet; break 1 egg into each hole. Sprinkle
⅛ teaspoon pepper on each egg. Cook 2 minutes or until eggs begin
to set. Carefully turn bread; cook 2 minutes or until eggs are set.
Remove from pan. Repeat procedure with remaining half of bacon
drippings, cut bread slices, eggs, and pepper.
5. Spread avocado mixture evenly over 4 uncut bread slices. Top
each with 2 lettuce leaves, 2 tomato slices, and 1 egg-in-a-nest bread
slice.Serves 4 (serving size: 1 sandwich)
CALORIES 297; FAT 14.9g (sat 2.8g, mono 6.7g, poly 2.4g); PROTEIN 13g; CARB 26g;
FIBER 6g; SUGARS 4g (est. added sugars 0g); CHOL 190mg; IRON 3mg; SODIUM 468mg;
CALC 72mg
