Egg-In-A-Hole Breakfast Sandwich
This hearty Egg-in-a-hole breakfast sandwich is the ultimate handheld breakfast, with crispy sweet, sticky, spicy bacon and piles of cheese on buttery brioche bread.
Servings: 1 hearty sandwich
Ingredients
- 2 slices thick-sliced bread I used cinnamon brioche
- 2 large eggs
- 5 slices bacon
- 1/4 cup brown sugar
- 1 1/2 teaspoons red pepper flakes
- 1/2 cup cheddar & mozzarella, shredded or the cheese of your choice
- 4 tablespoons butter
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Prepare the bacon by laying it on a parchment lined pan and rubbing with brown sugar and sprinkling with red pepper flakes. Cook the bacon for 15-20 minutes or until cooked through and crispy.
- Add two tablespoons butter to a skillet over low heat and allow it to melt. Use a 3" circle biscuit cutter (or mouth of a jar/glass) to cut rounds out of each slice of bread. Optimally, offset the circles on each slice of bread so you will have egg in every bite.
- Add the two slices of bread to the skillet, along with the cut-outs. Drop an egg into each hole and season with salt and pepper. Allow it to cook 1-2 minutes, then carefully flip, adding the remaining butter to the skillet before flipping. Season the toasted side with salt and pepper. Top the toasted side with shredded cheese and crispy bacon as it continues to cook.
- Once the egg has reached your desired doneness, assemble the sandwich and allow it to sit for 1-2 minutes for the cheese to melt through before slicing and serving. Serve the toasted cut-outs alongside the sandwich.