Hangover Egg In The Hole Grilled Cheese Sandwich Recipes

Steps:

• Cut a 2 1/2-inch hole from the center of one slice of the bread. Melt butter in a medium nonstick skillet over medium-low heat. When it foams, place the cut slice of bread and the round in skillet and toast lightly, about 1 minute.
• Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes.
• Flip the egg bread, sprinkle half of the cheese on bread and top with ham. Spread mustard on second piece of bread and close sandwich. Cook until well browned and bottom part of cheese begins to melt, about 1 minute more. Flip whole sandwich and cook until all cheese is melted, about 2 to 3 minutes more. Serve.

Steps:

• In a large cast-iron skillet over medium heat, cook the bacon until crisp, 12 to 14 minutes. Remove to a plate and set aside. Drain the grease from the skillet but do not clean. When cool enough to handle, tear the bacon slices in half.
• Meanwhile, mix the mayonnaise and hot sauce to taste in a small bowl. Season with salt and pepper.
• Using a biscuit cutter or the rim of a glass, cut a hole in the center of each Texas toast slice.
• Melt 2 tablespoons of the butter in the bacon skillet and add 2 of the Texas toast slices. Toast the bread slightly, 1 to 2 minutes. Crack an egg into the hole in each piece of toast and sprinkle the eggs with salt and pepper. Cook the eggs until set on the bottom, 2 to 3 minutes. Using a spatula, carefully flip the toast with the egg, season the other side and spread with the mayonnaise mixture. Top each with a slice of cheese to slightly melt and cook until the egg is the desired doneness. Remove to a cutting board and repeat with the remaining butter, toast, eggs, mayo mixture and cheese.
• To build the sandwiches, divide the bacon between 2 of the egg-in-a-hole toast pieces, on top of the cheese. Top each with some tomato slices and lettuce, then top with a remaining egg-in-a-hole toast piece. Serve immediately or wrap in foil to keep warm.

Steps:

• Preheat the oven to 350 degrees F. Lay the bacon in a medium nonstick skillet, put the skillet over medium heat and cook until crisp, about 4 minutes per side; place the bacon on a paper towel. Remove all but 1 tablespoon of fat from the pan, add the pancakes and cook until they are warmed through and starting to crisp, about 1 minute per side. Sprinkle the pancakes with some salt and pepper, and transfer to a small baking sheet. Spread each pancake with a teaspoon of marmalade, and top with a slice of Swiss cheese. Keep warm in the oven.
• Crack the eggs into a small bowl, whisk with a fork until scrambled and season with 1/4 teaspoon each salt and pepper. Wipe out the skillet, add the butter and melt over medium heat. Add the eggs to the center of the pan, turn off the heat and swirl the eggs until they form a thin circle and are almost cooked through, 30 seconds. Flip the egg circle into a half-circle with a spatula, transfer to a cutting board and cut in half.
• Top 1 pancake (cheese-side up) with half the bacon, half the egg and another pancake. Repeat with the remaining bacon, egg and pancake (cheese-side down).

Steps:

• Spread 1 side of each slice of bread with the mayonnaise. Top 4 slices of the bread with 1 slice of the American cheese and 1 slice of the Muenster cheese; top with the remaining 4 slices of bread. Cut the center out of each sandwich with a 2 1/2-inch ring mold.
• Melt 2 tablespoons of the butter in a large nonstick skillet over medium-low heat and swirl to coat the bottom. Arrange the inner and outer parts of 2 of the sandwiches in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, crack an egg into each hole, sprinkle the egg with salt and pepper and cook until the bottoms of the sandwiches are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The round sandwiches may finish cooking faster.) Transfer the egg sandwiches and the round sandwiches to serving plates and keep warm. Wipe out the skillet and melt the remaining 2 tablespoons of butter and repeat with the remaining 2 sandwiches and 2 rounds.
• Serve each egg sandwich along with a round sandwich to dip into the egg yolk.

Steps:

• Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
• Transfer the egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve and use the toasted round for dipping into the yolk.

Steps:

• Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
• Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
• Lightly butter one side of each bread slice.
• Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
• Transfer to a plate and let cool for a minute before serving.