Recipe courtesy of Molly Yeh
Grilled Bacon, Egg and Cheese in a Basket with Avocado Dip
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 658
- Total Fat
- 48 g
- Saturated Fat
- 19 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 256 mg
- Sodium
- 1073 mg
Eggs in a basket were Molly’s favorite breakfast growing up. This is her combination of that with a grilled BEC sandwich, yum! She likes making them for her daughters using different shapes of cookie cutters for the center. It’s a way to play with cookie cutters that doesn’t require big globs of dough getting into their hair and all over the kitchen!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 658
- Total Fat
- 48 g
- Saturated Fat
- 19 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 256 mg
- Sodium
- 1073 mg
Ingredients
Avocado Dip:
Sandwiches:
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Directions
Special equipment:
a double-burner cast-iron griddle or large nonstick skillet- For the avocado dip: In the bowl of a food processor fitted with the blade attachment, add the avocados, yogurt, lime juice and a couple good pinches of salt. Process until completely smooth. Season with hot sauce to taste, if using. Transfer to a serving bowl and set aside.
- To assemble the sandwiches: Lay 4 slices of bread down on a clean work surface. Add 1 slice of cheese to each, followed by 2 slices of bacon, and 1 more slice of cheese, enclosing the bacon between cheese layers. Top each with the remaining 4 slices of bread. Use a 2 1/2-inch round cutter to cut and remove circles from the center of each sandwich.
- Heat a double-burner cast-iron griddle or large nonstick skillet over medium-low heat.
- Add the 2 tablespoons butter to the griddle and melt.
- Add the sandwiches and circles to the hot pan and toast for 1 to 2 minutes. Flip and then break an egg into each hole. Let the bread toast and the eggs cook for 3 to 4 minutes or until the whites are just set. Use a wide spatula to carefully flip the sandwiches and circles. Continue to cook for 30 seconds to 1 minute until the whites and yolk are set (or cook until desired doneness). Remove from the griddle onto a platter – egg side up – or on individual serving plates. Season the sandwiches and circles with salt and pepper. Serve with the avocado dip.
- The sandwiches are best eaten as soon as they are made. If there is leftover avocado dip, cover the surface with plastic wrap and refrigerate, it will stay fresh for 1 more day.
