Recipe courtesy of Tiffani Thiessen
From:
Food Network Magazine
B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches)
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1219
- Total Fat
- 47
- Saturated Fat
- 20
- Carbohydrates
- 146
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 53
- Cholesterol
- 360
- Sodium
- 2249
- Total: 20 min
- Cook: 20 min
Ingredients
4 slices applewood-smoked bacon
6 large eggs
2 tablespoons sour cream or heavy cream
8 slices cheddar cheese (about 6 ounces)
8 thick slices sourdough bread
2 tablespoons unsalted butter
Directions
- Cook the bacon on a griddle (or in a large skillet) over medium heat, turning occasionally, until crisp, 8 to 10 minutes.
- Meanwhile, whisk the eggs and sour cream in a medium bowl. Remove the bacon from the griddle and drain on paper towels; pour the fat into a small bowl and set aside.
- Add the egg mixture to the griddle and cook, stirring with a rubber spatula, until just set. Layer 1 slice of cheddar, some scrambled eggs, a piece of bacon and another slice of cheddar on each of 4 slices of bread. Top with the remaining bread.
- Return the bacon fat to the griddle; add the butter and let melt over medium heat. Place the sandwiches on the griddle, cover and cook until the bread is golden brown and the cheese melts, about 4 minutes per side.