Egg In A Hole Sandwich With Bacon And Cheddar 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:

• Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8-10 minutes.
• Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later).
• Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook over medium-high until bottom sides are golden brown, about 3 minutes.
• Crack an egg into each hole in bread (some of the white may pool on top of the bread). Season eggs with salt and pepper and cook until underside is set, about 2 minutes. Using a thin spatula (a fish spatula works best), carefully turn both pieces of bread to briefly cook second side (this helps set the whites, but the yolk should still be runny), about 1 minute. Add 1 Tbsp. butter to skillet and swirl skillet to distribute, encouraging some to get underneath. Carefully turn bread again. Top one slice with half of the cheese. Remove pan from heat and let sit about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, and cheese and more hot sauce to make another sandwich.

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat, flipping, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate (reserve the skillet).
• Meanwhile, use a 2 1/2- to 3-inch star cookie cutter to cut out the center of each slice of bread. Reserve the stars.
• Wipe out the skillet; add 1 tablespoon butter and melt over medium heat. Add 2 bread slices and 2 stars to the skillet and cook until golden brown on the bottom, 1 to 2 minutes. Flip the bread and stars and crack 1 egg directly into each of the cutout centers. Season the eggs with salt, then sprinkle each star with 1 tablespoon cheese. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 2 to 3 minutes. Remove to plates. Wipe out the skillet; add the remaining 1 tablespoon butter and repeat to make 2 more eggs-in-a-hole.
• Serve the eggs-in-a-hole, cheesy stars and bacon with the strawberries.

Steps:

• Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
• Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
• Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.

Steps:

• Stir mayonnaise and Thousand Island dressing together in a small bowl. Set spread aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
• Form ground chuck into 3 equal-sized patties. Use a small glass to cut out the center of each patty to create a donut-shaped burger. Combine excess meat to form a fourth donut-shaped burger. Season generously with salt and pepper.
• Heat a cast iron skillet over medium-high heat. Add butter and melt. Add burgers and cook for 2 minutes per side. Crack an egg into the center of each burger. Cover the skillet and cook until whites are set, 4 to 5 minutes.
• Place spread on the split sides of the bottom hamburger buns. Build each burger by topping with lettuce, a burger, 2 slices bacon, 1 slice Cheddar cheese, and a top bun.