Egg-In-A-Nest Sandwiches
I love a fried egg on a sandwich but I hate eating at restaurants because they are so messy. These are the perfect weeknight dinner treat.
Ingredients
- 8 whole-wheat sourdough bread slices lightly toasted
- 2 thick-cut bacon slices diced
- 1 medium ripe avocado
- 1 Tablespoon mayonnaise
- ¼ teaspoon kosher salt
- 4 large eggs
- ½ teaspoon black pepper
- 8 Bibb lettuce leaves
- 8 tomato slices
Instructions
- Using a 2 ½" round cookie cutter, cut a hole from the center of 4 bread slices. Discard bread rounds or reserve for another use.
- Heat a large skillet over medium heat.
- 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.
- Combine avocado, mayonnaise, and salt in asmall bowl; mash to combine. Stir in bacon.
- Add half of reserved bacon drippings to pan over medium-high heat.
- Place 2 cut bread slices in skillet; break 1 egg in 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.
- Spread avocado mixture evenly over 4 uncut bread slices.
- Top each with 2 lettuce leaves, 2 tomato slices, bacon, and 1 egg-in-a-nest bread slice.
Notes
Recipe from Cooking Light Magazine