Egg In A Hole Blt On Whole Wheat Bread With A Side Salad Recipes

BLT EGG SANDWICH

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.

EGG-IN-A-HOLE BLT ON WHOLE WHEAT BREAD WITH A SIDE SALAD

Steps:

• Add bacon to a large pan over medium-high heat. Cook to desired doneness, 3-6 minutes per side. Set aside on a paper towel to drain. Drain and discard any grease from pan, then wipe out with another paper towl.
• Wash and dry all produce. Core tomatoes, then slice into ¼-inch-thick rounds. Trim root end from lettuce. Set aside 2 large leaves for sandwiches. Roughly chop remainder into bite-sized pieces. Halve lemon then cut one half into wedges. Cut out a hole from the centers of 2 bread slices using a small glass or can.
• Stir together mayonnaise and 1 tsp Italian seasoning (we sent more) in a small bowl. Season with salt and pepper.
• Melt 1 TBSP butter in same pan over medium-high heat. Add 2 uncut bread slices and toast until lightly browned, 1-2 minutes per side. Remove from pan and set aside. Add another 1 TBSP butter and a large drizzle of oil to pan. Place cut bread slices in pan. Carefully crack an egg into each hole. Cook to desired doneness, 3-6 minutes.
• Toss together chopped lettuce, half the seasoned mayonnaise, a drizzle of oil, and a squeeze of lemon in a large bowl. Season with salt and pepper.
• Spread remaining seasoned mayo onto one side of each uncut bread slice. Top with bacon, lettuce leaves, and a few tomato slices. Place egg-filled bread slices on top. Toss any remaining tomato into salad. Serve sandwiches with salad on the side and any remaining lemon for squeezing over.

WARM EGG SALAD ON WHOLE WHEAT TOAST

Steps:

• Put eggs in a saucepan; cover with water.
• Heat to boiling; cover and removed from the heat.
• Let stand for 15 minutes.
• Rinse under cold water and carefully crack shells.
• Peel the eggs and cut them into chunks (do not mash).
• Combine the eggs with the onions, celery, basil, mustard, salt, and pepper.
• Add in the mayonnaise and gently fold together.
• Toast the bread slices.
• Place 2 slices on a cutting board; top each with a lettuce leaf.
• Spoon the egg salad on top; top with the remaining 2 slices of toast.
• Cut in half and serve.

BLT EGG SALAD

Steps:

• Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
• Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
• Layer egg salad and lettuce between 2 slices of bread to make each sandwich.