Egg In A Hole Grilled Cheese with Bacon

Egg in a Hole Sandwich with Bacon and Cheddar. What could possibly be anything less than outstanding about a sandwich with a name like that? We could tell you about all the ways it's a perfect marriage of runny yolks and crispy bacon, but we'll just let this video speak for itself. Check it out, then read these three tips for a perfect (and perfectly messy) egg sandwich..

4 slices thick-cut bacon
4¾" thick slices sourdough or other country-style bread
4 large eggs
kosher or sea salt
black pepper, freshly ground
2 Tbsp. unsalted butter, divided
4 slices cheddar
hot sauce

Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8-10 minutes.

Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later).

Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook over medium-high until bottom sides are golden brown, about 3 minutes.

Crack an egg into each hole in bread (some of the white may pool on top of the bread). Season eggs with salt and pepper and cook until underside is set, about 2 minutes. Using a thin spatula (a fish spatula works best), carefully turn both pieces of bread to briefly cook second side (this helps set the whites, but the yolk should still be runny), about 1 minute. Add 1 Tbsp. butter to skillet and swirl skillet to distribute, encouraging some to get underneath. Carefully turn bread again. Top one slice with half of the cheese. Remove pan from heat and let sit about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, and cheese and more hot sauce to make another sandwich.

Makes 2 servings.

Cook's Notes:

Cook the Bacon Slowly:
By cooking the bacon over medium heat (no higher), you're giving the fat the chance to render out into the pan. This is extremely important because we've got big plans for that fat: Namely, two slices of bread which need to be fried in it.

Invest in a Fish Spatula:
Trust us on this one: The ultra-thin, flexible edge of this tool allows you to slide it under the bread without disturbing the egg. Flip and fry on with no broken yolks (you'll be piercing the yolk purposefully with your knife later on - all about the dramatic presentation).

Finish with Butter:
Adding a knob of butter to the pan when the sandwich is almost done cooking may not be necessary, but then, you might ask, is topping a fried egg sandwich with bacon and cheddar necessary? Is anything really *necessary*? It will brown up nicely in the heat of the pan, making the edges of the toast extra-golden and crispy. Perfection.

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich