My 10 year old didn’t love this (said it was too messy), but husband and I really liked it! I mean, what’s not to like here?! I used Vegan Magic to fry the “bacon” in, and I do think that added a nice smoky “meat”-like flavor to the dish. I had never thought about making sandwiches using what we call “Toad in the Hole” toasts, but what a great idea!
Egg-In-A-Nest BLT Sandwiches
(Cooking Light, July 2017)
makes 4 sandwiches
8 (1-oz.) whole-wheat sourdough bread slices, lightly toasted
2 center-cut bacon slices, diced (I used Morningstar Farms veggie bacon)
1 medium ripe avocado
1 tablespoon 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
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.