B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches)
B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches) might be just the main course you are searching for. This recipe makes 4 servings with 831 calories, 39g of protein, and 42g of fat each. For $2.58 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up applewood smoked bacon, heavy cream, eggs, and a few other things to make it today. This recipe from Foodnetwork has 531 fans. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is super. Similar recipes include Egg 'n' Bacon Sandwiches, Bacon 'n' Egg Sandwiches, and Bacon-and-Egg Sandwiches with Greens.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
4 slices applewood-smoked bacon
8 slices cheddar cheese (about 6 ounces)
6 large eggs
2 tablespoons sour cream or heavy cream
8 thick slices sourdough bread
2 tablespoons unsalted butter
Equipment:
griddle
frying pan
whisk
bowl
paper towels
spatula
Cooking instruction summary:
Cook the bacon on a griddle (or in a large skillet) over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Meanwhile, whisk the eggs and sour cream in a medium bowl. Remove the bacon from the griddle and drain on paper towels; pour the fat into a small bowl and set aside. Add the egg mixture to the griddle and cook, stirring with a rubber spatula, until just set. Layer 1 slice of cheddar, some scrambled eggs, a piece of bacon and another slice of cheddar on each of 4 slices of bread. Top with the remaining bread. Return the bacon fat to the griddle; add the butter and let melt over medium heat. Place the sandwiches on the griddle, cover and cook until the bread is golden brown and the cheese melts, about 4 minutes per side. Photograph by David Malosh
Step by step:
1. Cook the bacon on a griddle (or in a large skillet) over medium heat, turning occasionally, until crisp, 8 to 10 minutes.
2. Meanwhile, whisk the eggs and sour cream in a medium bowl.
3. Remove the bacon from the griddle and drain on paper towels; pour the fat into a small bowl and set aside.
4. Add the egg mixture to the griddle and cook, stirring with a rubber spatula, until just set. Layer 1 slice of cheddar, some scrambled eggs, a piece of bacon and another slice of cheddar on each of 4 slices of bread. Top with the remaining bread.
5. Return the bacon fat to the griddle; add the butter and let melt over medium heat.
6. Place the sandwiches on the griddle, cover and cook until the bread is golden brown and the cheese melts, about 4 minutes per side.
7. Photograph by David Malosh
Nutrition Information:
covered percent of daily need
