Egg-In-A-Hole BLT

Name: Egg-In-A-Hole BLT on Whole Wheat Bread with a Side Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Bacon; 2 unit Roma Tomato; 1 unit Romaine Lettuce; 1 unit Lemon; 4 unit Whole Wheat Bread; 2 tablespoon Mayonnaise; 1 teaspoon Italian Seasoning; 2 unit Eggs; 1 tablespoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

on Whole Wheat Bread with a Side Salad

Recipe Development TeamPublished on August 03, 2017

4.1

(137 customers rated)

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Do you like BLTs? Of course you do—who doesn’t smile at the sight of bacon? What about eggs? Yep, we thought so. Now what if we told you that we combined the two in the most adorable way? Ohhh yeah! In this recipe, bacon, lettuce, and tomato are layered onto whole wheat bread, then topped with another slice that’s got an egg inside its cut-out center. Get your cameras ready, because you’ll want to show off your #breakfastgoals to all your friends.

Allergens:

Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

2 unit

Roma Tomato

1 unit

Romaine Lettuce

1 unit

Lemon

4 unit

Whole Wheat Bread

(Contains: Wheat)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Italian Seasoning

2 unit

Eggs

(Contains: Eggs)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3640 kJ

Calories870 kcal

Fat62 g

Saturated Fat19 g

Carbohydrate57 g

Sugar7 g

Dietary Fiber11 g

Protein24 g

Cholesterol265 mg

Sodium1000 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Cup

•Small Bowl

•Large Bowl

Instructions

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.