Eggs in a basket were Molly’s favorite breakfast growing up. This is her combination of that with a grilled BEC sandwich, yum! She likes making them for her daughters using different shapes of cookie cutters for the center. It’s a way to play with cookie cutters that doesn’t require big globs of dough getting into their hair and all over the kitchen!
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 sandwiches |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 sandwiches |
Ingredients
- 2 ripe avocados, halved and pitted
- 2/3 cup (160 grams) full-fat plain Greek yogurt
- Juice of 1 lime
- Kosher salt
- Hot sauce, to taste, optional
- 8 thin slices whole wheat Pullman bread or similar
- 8 slices (200 grams) American cheese
- 8 slices cooked bacon
- 2 tablespoons (28 grams) unsalted butter, plus more as needed
- 4 large eggs
- Kosher salt and freshly ground black pepper
Instructions
- For the avocado dip: In the bowl of a food processor fitted with the blade attachment, add the avocados, yogurt, lime juice and a couple good pinches of salt. Process until completely smooth. Season with hot sauce to taste, if using. Transfer to a serving bowl and set aside.
- To assemble the sandwiches: Lay 4 slices of bread down on a clean work surface. Add 1 slice of cheese to each, followed by 2 slices of bacon, and 1 more slice of cheese, enclosing the bacon between cheese layers. Top each with the remaining 4 slices of bread. Use a 2 1/2-inch round cutter to cut and remove circles from the center of each sandwich.
- Heat a double-burner cast-iron griddle or large nonstick skillet over medium-low heat.
- Add the 2 tablespoons butter to the griddle and melt.
- Add the sandwiches and circles to the hot pan and toast for 1 to 2 minutes. Flip and then break an egg into each hole. Let the bread toast and the eggs cook for 3 to 4 minutes or until the whites are just set. Use a wide spatula to carefully flip the sandwiches and circles. Continue to cook for 30 seconds to 1 minute until the whites and yolk are set (or cook until desired doneness). Remove from the griddle onto a platter – egg side up – or on individual serving plates. Season the sandwiches and circles with salt and pepper. Serve with the avocado dip.
- The sandwiches are best eaten as soon as they are made. If there is leftover avocado dip, cover the surface with plastic wrap and refrigerate, it will stay fresh for 1 more day.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 263 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 102 mg |
| Sodium | 429 mg |
| Serving Size | 1 of 10 servings |
| Calories | 263 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 102 mg |
| Sodium | 429 mg |
Reviews
Somehow this recipe has 3 1/2 stars yet there are no reviews/ratings. How does this happen?
Is someone from Food Network rating recipes, but remaining behind the scenes?
Is someone from Food Network rating recipes, but remaining behind the scenes?