Egg In A Hole Blt Recipes

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.

Steps:

• With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
• Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
• Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
• Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

Steps:

• Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
• Transfer the egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve and use the toasted round for dipping into the yolk.

Steps:

• Preheat the oven to 400 degrees F. Arrange the bacon in a large ovenproof skillet and cook over medium-high heat until crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate. Remove all but 2 teaspoons bacon drippings from the skillet.
• Reduce the heat to medium. Add the 2 bagel bottoms to the skillet cut-side down and cook until light golden brown, 3 to 4 minutes.
• Meanwhile, mash together the avocado, lemon juice, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl.
• Remove the bagel bottoms from the skillet and evenly spread the avocado mash over the toasted sides; set aside. Add the 2 bagel tops to the skillet cut-side down. Crack 1 egg into each bagel hole and season with salt and black pepper. The whites will run over and under the bagels which is okay-- just make sure the yolks stay in the holes.
• Cover the skillet and cook until the whites become crispy and the bottoms of the bagels are toasted, 3 to 4 minutes. Transfer the skillet to the oven and continue cooking until the whites are completely set and the yolk is still runny, about 5 minutes.
• Meanwhile, layer each bagel bottom with a slice of tomato, some arugula and 2 slices of bacon. Drizzle with the oil and sprinkle with salt and black pepper. Top with the bagel tops and cut each sandwich in half.

Steps:

• Use a 2-inch cookie cutter to cut a hole in the middle of bread. Reserve the removed portion to toast, if desired. Break egg into a teacup.
• Heat a heavy cast-iron skillet over medium-high heat, or over a medium-hot grill, for about 2 minutes. Add butter. When butter stops foaming, place bread in pan and reduce heat to medium. Cook 3 minutes and flip over. Gently tip egg into hole.
• Sprinkle salt and pepper over egg and cook 3 minutes. Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until egg is cooked just over-easy. Transfer to a plate and serve.

Steps:

• Melt the bacon grease in a non-stick pan over low heat.
• Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.