Grilled Bacon, Egg and Cheese in a Basket with Avocado Dip
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 263
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 102
- Sodium
- 429
- Total: 20 min
- Active: 20 min
Ingredients
Avocado Dip:
2 ripe avocados, halved and pitted
2/3 cup (160 grams) full-fat plain Greek yogurt
Juice of 1 lime
Kosher salt
Hot sauce, to taste, optional
Sandwiches:
8 thin slices whole wheat Pullman bread or similar
8 slices (200 grams) American cheese
8 slices cooked bacon
2 tablespoons (28 grams) unsalted butter, plus more as needed
4 large eggs
Kosher salt and freshly ground black pepper
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.