BLT SANDWICH WITH EGG RECIPES

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EGG-IN-A-NEST BLT SANDWICHES RECIPE | COOKING LIGHT



Egg-in-a-Nest BLT Sandwiches Recipe | Cooking Light image

These toasty handfuls may just be the ultimate combo in the world of sandwiches. The recipe combines some of our favorite things: It's a delicious mash-up of egg-in-a-hole, avocado toast, and a classic BLT.

Provided by Jiselle Basile

Yield Serves 4 (serving size: 1 sandwich)

Number Of Ingredients 9

8 (1-oz.) whole-wheat sourdough bread slices, lightly toasted
2 center-cut bacon slices, diced
1 medium ripe avocado
1 tablespoon canola mayonnaise
1/4 teaspoon kosher salt
4 large eggs
1/2 teaspoon black pepper, divided
8 Bibb lettuce leaves (about 2 oz.)
8 tomato slices

Steps:

  • Using a 2 1/2-inch 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. 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 a small bowl; mash to combine. Stir in bacon. Add half of reserved bacon drippings to pan over medium-high. Place 2 cut bread slices in skillet; break 1 egg into each hole. Sprinkle 1/8 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, and 1 egg-in-a-nest bread slice.

Nutrition Facts : Calories 297, CarbohydrateContent 26 g, CholesterolContent 190 mg, FatContent 14.9 g, FiberContent 6 g, ProteinContent 13 g, SaturatedFatContent 2.8 g, SodiumContent 468 mg, SugarContent 4 g

BREAKFAST BLT EGG SANDWICH - SKINNYTASTE



Breakfast BLT Egg Sandwich - Skinnytaste image

Breakfast BLT made with center cut bacon, lettuce, tomato and egg on whole wheat bread.

Provided by Gina

Categories     Breakfast    Lunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 6

3 slices center cut bacon (such as oscar mayer)
1 large egg
2 slices light whole wheat bread (such as Arnold light (or gluten-free bread))
2 to 3 iceberg lettuce leaves
2 thin slices beefsteak tomatoes
1 tablespoon light mayo

Steps:

  • Heat a medium nonstick skillet over medium heat. Add the bacon and cook, 5 to 6 minutes, turning halfway until crisp. When cooked, set aside on a paper towel and wipe some of the fat, leaving a little to cook the egg. Crack the egg, cover and cook until the yolk is set.
  • Meanwhile, toast the bread. Assemble the sandwich by putting the mayo on the bottom, then the egg, then the lettuce, bacon and tomatoes. Cut in half and eat right away.

Nutrition Facts : ServingSize 1 sandwich, Calories 288 kcal, CarbohydrateContent 21 g, ProteinContent 21 g, FatContent 14.5 g, SaturatedFatContent 4 g, CholesterolContent 193 mg, SodiumContent 681 mg, FiberContent 6 g, SugarContent 3 g

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