Toad in the Hole Bacon Sandwich
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
Total TimePrep/Total Time: 15 min.
- 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.
Test Kitchen tips
Nutrition Facts1 sandwich: 610 calories, 34g fat (11g saturated fat), 240mg cholesterol, 1220mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 30g protein.
Originally published as Toad in the Hole Bacon and Cheese Sandwich in Taste of Home April/May 2018
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