Do you call it an ‘egg-in-a-nest’ or a ‘toad-in-the-hole’? Or something completely different? I call it egg-in-a-nest, obviously, but I’ve heard it called a bunch of things.

If you don’t even know what I’m talking about – it’s a piece of bread that has a hollowed out middle and you crack an egg into the hole to cook while the bread toasts on both sides.

I used to eat these all the time as a kid. They were one of those “special” breakfasts that you had on the weekends. For us it was a rotation between egg-in-a-nest, homemade pancakes, or french toast.

And I haven’t had one in years. I think the hubby made some for the kiddos a few months back and they loved them. But before then, it has been years.

After the hubby made his, I decided to expand on that idea and turn them into one of my favorite sandwiches, a BLT, and an Egg-in-a-nest avocado BLT was born.

I mean, of course I had to add avocado.

I didn’t want to use too many different skillets for this recipe so I tried to use the same one throughout the whole thing – to cooking the bacon to making the egg-in-a-nest. Plus, the bacon grease gives the toast a great flavor and makes for perfect toasting.

What is Egg-in-a-Nest Avocado BLT?

The Egg-in-a-Nest Avocado BLT is a delightful fusion of two culinary classics: the BLT sandwich and the egg-in-a-nest.

The egg-in-a-nest, also known as toad-in-a-hole, is a nostalgic breakfast dish where an egg is cooked in the center of a slice of bread. By combining this with the savory flavors of a BLT and the creamy richness of avocado, you get a sandwich that’s both comforting and innovative.

Why You’ll Love this Recipe

• Unique Flavor Combination: The crispy bacon, fresh lettuce, juicy tomatoes, and creamy avocado blend perfectly with the richness of the egg-in-a-nest.
• Versatile Meal: This recipe works for breakfast, brunch, lunch, or even a light dinner.
• Easy to Customize: You can easily adapt this recipe to suit your dietary preferences or available ingredients.
• Visually Stunning: The egg-in-a-nest adds a fun and eye-catching element to the sandwich.

Ingredients

• Thick-Cut Bacon: Opt for high-quality, thick-cut bacon for a rich, smoky flavor and a satisfying crunch. The crispy texture of the bacon adds a savory contrast to the creamy avocado and soft egg.
• Thick-Cut Bread: Choose a sturdy, thick-cut bread like sourdough or artisan white bread. Its hearty texture holds up well to the fillings and provides the perfect base for the egg-in-a-nest.
• Large Eggs: Use fresh, large eggs for their rich yolks and creamy texture. The egg-in-a-nest is the star of this recipe, adding both visual appeal and a luscious, runny yolk that enhances every bite.
• Avocado: Select a ripe avocado with a creamy texture and buttery flavor. It forms the base of the spread, adding richness and a hint of freshness to the sandwich.
• Mayonnaise: A small amount of mayonnaise is mixed with the avocado to create a smooth, spreadable consistency. It also adds a subtle tang that balances the richness of the other ingredients.
• Romaine Lettuce: Crisp and refreshing, romaine lettuce provides a fresh crunch that complements the richness of the bacon and avocado.
• Tomato Slices: Use ripe, juicy tomatoes for their natural sweetness and vibrant color. They add a burst of freshness and balance to the savory elements of the sandwich.
• Salt and Pepper: These essential seasonings enhance the natural flavors of the ingredients and bring the dish together.

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Substitutions & Additions

• Bacon Alternatives: Swap the bacon for turkey bacon, plant-based bacon, or even smoked salmon for a different twist.
• Bread Options: Use sourdough, whole-grain, or gluten-free bread to suit your preferences.
• Avocado Spread: Add a squeeze of lime juice or a pinch of chili flakes to the avocado mixture for extra flavor.
• Vegetarian Version: Skip the bacon and add grilled mushrooms or roasted red peppers for a vegetarian-friendly option.

How to Make this Recipe

Start out by cooking your bacon. I usually cut it in half before cooking so it fits in the pan and I don’t have to cut it later.

Once the bacon is cooked to your liking, remove to paper towel-lined plate and pour 1/2 of the grease out into a reserve container.

While the bacon is cooking you can cut the holes in your 4 slices of bread. I just used a regular round glass but you can use a cookie cutter, biscuit cutter, whatever you have to make a hole in the bread.

Place once piece of hollowed out bread in the pan with the 1/2 bacon grease you didn’t drain. Crack the egg into the middle and let cook for 2-3 minutes the flip and cook additional 2-3 minutes. If you don’t want your eggs to runny in the middle, cook them longer. More runny, cook them for a shorter time.

Repeat with the remaining hollowed out bread slices adding reserved bacon grease as needed to make the pan non-stick and brown the bread.

In between cooking the eggs and bread, break out the toaster and toast the remaining 4 pieces of bread. You don’t want only 1/2 of your sandwich toasted and the other half not.

You can also make the bacon avocado mixture as well by combining chopped avocado, 2 slices of chopped bacon, the mayo, and some salt and pepper into a bowl. Mix until fully combined.

Assemble by spreading avocado onto the non-egg toasted bread, layering with romaine lettuce, 2 slices of bacon each, tomato slices, then topping off with your egg-in-a-nest toast.

Break the egg open right before taking your first bite to ensure that the silky egg yolk coats the sandwich for maximum deliciousness.

Now, honestly, I would eat this for breakfast, lunch, brunch, or dinner. Your choice.

Cooking Tips & Tricks

• Perfect Eggs: For runny yolks, cook the eggs for a shorter time. For firmer yolks, cook a bit longer.
• Crispy Bacon: Cook the bacon in batches to ensure even crispiness.
• Avocado Freshness: Use a ripe avocado for the best flavor and texture. If your avocado is underripe, try mashing it with a fork to soften it.

Serving Suggestions

Pairings: Serve with a side of sweet potato fries, a fresh green salad, or a bowl of tomato soup.

Presentation: Garnish with fresh herbs like parsley or chives for a pop of color.

Beverage Pairings: Enjoy with a cup of coffee, a mimosa, or a refreshing iced tea.

Storage Suggestions

While this sandwich is best enjoyed fresh, you can store the components separately for meal prep:

• Bacon: Store cooked bacon in an airtight container in the refrigerator for up to 3 days.
• Avocado Spread: Keep in a sealed container with plastic wrap pressed against the surface to prevent browning.
• Egg-in-a-Nest Bread: Reheat in a skillet or toaster oven for the best texture.

Recipe FAQ

Can I make this recipe ahead of time? Yes, you can prepare the bacon and avocado spread in advance. Assemble the sandwiches just before serving for the best results.

What’s the best way to cut the hole in the bread? A round cookie cutter or the rim of a glass works perfectly for cutting uniform holes.

Can I use a different type of lettuce? Absolutely! Butter lettuce, arugula, or spinach are great alternatives to romaine.

How do I know if my avocado is ripe? A ripe avocado will yield slightly to gentle pressure and have a dark green or black skin.

Can I make this recipe gluten-free? Yes, simply use gluten-free bread to make this recipe suitable for a gluten-free diet.

The Egg-in-a-Nest Avocado BLT is a great way to elevate your sandwich game. With its unique combination of flavors and textures, it’s sure to become a favorite in your recipe repertoire.

Whether you’re hosting a brunch or looking for a quick and satisfying meal, this recipe has you covered. Give it a try and let us know what you think!