Fully loaded with bacon and cheese, this baked egg-in-a-hole makes a hearty dinner sandwich.
8 slices Ben’s® Wheat Bread
3 tbsp (45 mL) butter, at room temperature
1 cup (250 mL) prepared coleslaw mix
1 tbsp (15 mL) coleslaw dressing
8 slices Cheddar cheese
8 slices cooked bacon
16 slices bread-and-butter pickles
Preheat oven to 350˚F (180˚C). Cut out rounds in center of 4 bread slices using 3-inch (8 cm) round cookie cutter or sharp paring knife (reserve bread rounds for another use). Butter one side of all bread slices. Toss coleslaw mix with dressing.
Place remaining uncut bread slices butter side up on parchment paper–lined baking sheet. Top with 1 cheese slice, bacon, pickles, 1/4 cup (60 mL) coleslaw and remaining cheese slice. Top with cutout bread slices, butter side up. Crack egg into each cutout.
Bake for 20 to 25 minutes or until whites are set and yolks are cooked to desired doneness.
• If desired, toast bread cutouts while baking egg-in-the-hole sandwiches.
• Use bread cutouts to make finger sandwiches.
• Substitute pickled jalapeño pepper slices for pickles and Monterey Jack for Cheddar cheese for a Tex-Mex version.