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Egg-In-A-Nest Sandwiches - Cooking with Tami
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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