Grilled Bacon, Egg and Cheese in a Basket with Avocado Dip
- Level: Easy
- Yield: 4 sandwiches
- Total Time: 20 min
- Active Time: 20 min
Nutritional Analysis Per Serving (Serving Size: 1 of 4) | Calories 263 | Total Fat 19g | Saturated Fat 8g | Carbohydrates 12g | Dietary Fiber 3g | Sugar 2g | Protein 12g | Cholesterol 102mg | Sodium 429mg
Eggs in a basket were Molly's go-to breakfast as a child. This recipe is her delicious twist on that classic, combined with a grilled bacon, egg, and cheese sandwich. She loves making these for her daughters, using various cookie cutter shapes to create fun, decorative centersa playful way to use cookie cutters without creating a floury mess in the kitchen!
Avocado Dip:
- 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)
Sandwiches:
- 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
Special Equipment:
- A double-burner cast-iron griddle or large nonstick skillet
Instructions:
- Make the avocado dip: In a food processor fitted with the blade attachment, combine the avocados, yogurt, lime juice, and a couple of pinches of salt. Process until completely smooth. Season with hot sauce to taste, if desired. Transfer to a serving bowl and set aside.
- Assemble the sandwiches: Lay 4 slices of bread on a clean work surface. Layer each with 1 slice of cheese, 2 slices of bacon, and another slice of cheese to enclose the bacon. Top with the remaining bread slices. Using a 2-inch round cutter, cut and remove circles from the center of each sandwich.
- Heat the griddle: Warm a double-burner cast-iron griddle or large nonstick skillet over medium-low heat. Add the butter and allow it to melt.
- Toast and cook: Place the sandwiches and circles on the hot griddle and toast for 1 to 2 minutes. Flip, then carefully crack an egg into each center hole. Let the bread toast and eggs cook for 3 to 4 minutes until the whites are just set. Flip the sandwiches and circles again, cooking for another 30 seconds to 1 minute until cooked to your desired doneness. Transfer to a platter or serving plates, egg side up, and season with salt and pepper.
- Serve: Enjoy the sandwiches immediately with the avocado dip on the side. Store any leftover dip covered with plastic wrap in the refrigerator for up to 1 day.
