BLT and Egg Sandwich with Fried Egg in Toast Hole

If you love BLTs and eggs, this recipe combines them in the most delightful way. Crispy bacon, fresh lettuce and juicy tomato are layered onto whole wheat bread, then topped with another slice that has a perfectly fried egg right in its cut-out center. It’s a fun twist on two classics that will make your breakfast or brunch feel extra special.

Serve this sandwich with a tangy lemon-herb side salad for a complete meal. The seasoned mayonnaise adds a flavorful kick and the runny yolk from the egg brings everything together. Get ready to impress your family or guests with this adorable and delicious creation.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 unit Whole Wheat BreadView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place bacon in a large skillet over medium-high heat. Cook until crispy, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Discard the bacon grease and wipe the skillet clean with a paper towel.
2. Wash and dry all produce. Core the tomatoes and slice into ¼-inch-thick rounds. Trim the root end from the romaine lettuce. Set aside 2 large leaves for the sandwiches. Roughly chop the remaining lettuce into bite-sized pieces. Cut the lemon in half; cut one half into wedges and reserve the other half for juicing.
3. In a small bowl, stir together the mayonnaise and Italian seasoning. Season with salt and pepper to taste. Set aside.
4. Using a small glass or a round cookie cutter, cut a hole from the center of 2 slices of bread. Melt 1 tablespoon of butter in the same skillet over medium-high heat. Add the 2 uncut bread slices and toast until lightly browned, 1 to 2 minutes per side. Remove from the skillet and set aside. Add the remaining 1 tablespoon butter and a drizzle of vegetable oil to the skillet. Place the cut bread slices in the skillet. Carefully crack an egg into each hole. Cook until the egg is set to your liking, 3 to 6 minutes.
5. In a large bowl, combine the chopped lettuce, half of the seasoned mayonnaise, a drizzle of oil and a squeeze of lemon juice. Toss to coat. Season with salt and pepper.
6. Spread the remaining seasoned mayonnaise onto one side of each uncut toast slice. Top with the cooked bacon, reserved lettuce leaves and a few tomato slices. Place the egg-filled bread slices on top, egg side up. Toss any remaining tomato slices into the salad. Serve the sandwiches with the side salad and extra lemon wedges for squeezing.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can use white bread, sourdough or gluten-free bread. Just make sure the slices are thick enough to hold the egg.

How do I prevent the egg from spilling out of the bread hole?

Crack the egg carefully into the center of the hole. If the hole is too large, the egg may spread; use a glass that matches the size of the egg yolk.

Can I make this sandwich ahead of time?

It’s best enjoyed fresh, but you can cook the bacon and prepare the seasoned mayonnaise in advance. Assemble and cook the eggs just before serving.