Description
This Egg-In-A-Hole Breakfast Sandwich takes the classic comfort of an egg cooked right into buttery bread and levels it up with crispy candied bacon, gooey melted cheese, and a touch of spice. It’s sweet, savory, and satisfying—perfect for a weekend brunch or an indulgent breakfast-for-dinner treat!
Ingredients
Units
Scale
Sandwich
- 2 slices thick-sliced bread (cinnamon brioche or your favorite)
- 2 large eggs
- 1/2 cup cheddar & mozzarella, shredded (or cheese of your choice)
- 4 tablespoons butter
- Salt and pepper, to taste
Candied Bacon
- 5 slices bacon
- 1/4 cup brown sugar
- 1 1/2 teaspoons red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place bacon slices on the sheet, sprinkle evenly with brown sugar and red pepper flakes. Bake for 15–20 minutes, until crispy and caramelized. Set aside on a rack to cool slightly.
- Cut a hole in the center of each bread slice (a round cookie cutter or glass works well).
- Melt 2 tablespoons butter in a skillet over medium heat. Place one bread slice in the skillet, crack an egg into the hole, and season with salt and pepper. Cook until the egg sets and the bread is golden, then carefully flip to cook briefly on the other side. Repeat with the second slice and egg.
- Once both slices are cooked, sprinkle cheese on top of one slice, add the candied bacon, then top with the second egg-in-a-hole slice to form a sandwich.
- Press gently, letting the cheese melt, then serve warm.
Notes
- You can swap brioche for sourdough or Texas toast if you prefer.
- Make it extra indulgent by adding avocado slices or a drizzle of hot honey.
- For less spice, reduce or omit the red pepper flakes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 670
- Sugar: 16g
- Sodium: 960mg
- Fat: 44g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 300mg