Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
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VERIFIED BY Taste of Home Test Kitchen
- 2 slices sourdough bread
- 1 tablespoon mayonnaise
- 1 large egg
- 1 slice cheddar cheese
- 2 cooked bacon strips
- Using a biscuit cutter or round cookie cutter, cut out center of one slice of bread (discard center or save for another use). Spread mayonnaise on one side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon.
- Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top. Yield: 1 serving.
Originally published as Toad in the Hole Bacon and Cheese Sandwich in Taste of Home April/May 2018