Egg-in-a-Nest BLT Sandwiches

How to Make Egg in a Nest BLT Sandwiches
Photo: Greg Dupree

Serves 4 (serving size: 1 sandwich)

These toasty handfuls may just be the ultimate combo in the world of sandwiches. The recipe combines some of our favorite things: It's a delicious mash-up of egg-in-a-hole, avocado toast, and a classic BLT.


  • 8 (1-oz.) whole-wheat sourdough bread slices, lightly toasted
  • 2 center-cut bacon slices, diced
  • 1 medium ripe avocado
  • 1 tablespoon canola mayonnaise
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 1/2 teaspoon black pepper, divided
  • 8 Bibb lettuce leaves (about 2 oz.)
  • 8 tomato slices

Nutrition Information

  • calories 297
  • fat 14.9 g
  • satfat 2.8 g
  • monofat 6.7 g
  • polyfat 2.4 g
  • protein 13 g
  • carbohydrate 26 g
  • fiber 6 g
  • cholesterol 190 mg
  • iron 3 mg
  • sodium 468 mg
  • calcium 72 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Using a 2 1/2-inch round cookie cutter, cut a hole from the center of 4 bread slices. Discard bread rounds or reserve for another use.

  2. Heat a large skillet over medium. Add bacon; cook 6 minutes. Increase heat to medium-high; cook 2 minutes or until crisp. Place bacon on a paper towel-lined plate. Pour bacon drippings into a bowl and reserve.

  3. Combine avocado, mayonnaise, and salt in a small bowl; mash to combine. Stir in bacon.

  4. Add half of reserved bacon drippings to pan over medium-high. Place 2 cut bread slices in skillet; break 1 egg into each hole. Sprinkle 1/8 teaspoon pepper on each egg. Cook 2 minutes or until eggs begin to set. Carefully turn bread; cook 2 minutes or until eggs are set. Remove from pan. Repeat procedure with remaining half of bacon drippings, cut bread slices, eggs, and pepper.

  5. Spread avocado mixture evenly over 4 uncut bread slices. Top each with 2 lettuce leaves, 2 tomato slices, and 1 egg-in-a-nest bread slice.