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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.
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Course
Snack
Servings
4
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