Egg-in-a-Hole Sandwich

Ingredients

• Bacon

  Raw, cured pork

  2 strip or 24g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Cheddar cheese

  1 slice (1 oz) or 28g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Set a large skillet over medium heat. Cook the bacon, turning once, until browned and crisp, 8–10 minutes. Transfer to a board and cut each strip in half.
2. Carefully pour off about half of the bacon drippings into a heatproof bowl, leaving some in the pan. If the pan looks dry later, add a little of the reserved drippings.
3. While the bacon cooks, punch a 2–2½-inch circle from the center of each bread slice using a round cutter or glass.
4. Return the skillet to medium-high heat. Add the bread and toast the first side in the drippings until golden, about 3 minutes.
5. Crack one egg into each hole. Season lightly with salt and pepper. Cook until the undersides are set, about 2 minutes.
6. Using a thin spatula, flip each piece and cook the second side briefly, about 1 minute, until the whites are mostly set and the yolks are still soft.
7. Add the butter to the skillet and tilt so some melts under the bread. Flip the bread again. Top one slice with the cheddar, then remove the pan from the heat and let the cheese soften, about 1 minute.
8. Place the bacon on the cheesy slice and drizzle with hot sauce. Close with the second slice, transfer to a plate, and serve immediately.