Grilled Egg and Cheese
I found this in the food network magazine. Haven't tried it yet, but it looks soooo good!
I found this in the food network magazine. Haven't tried it yet, but it looks soooo good!
- Carbohydrate 24.4098 g
- Cholesterol 273.27 mg
- Fat 35.5483 g
- Fiber 3.80800010681152 g
- Protein 32.7001 g
- Saturated Fat 18.36004 g
- Serving Size 1 1 Serving (177g)
- Sodium 1072.08 mg
- Sugar 20.6017998931885 g
- Trans Fat 3.00082 g
- Calories 549 calories
Step-by-step
- using the sipping end of a cup, cut out a hole in the middle of one slice of bread.
- either butter your bread or put butter in pan over medium heat and place bread in pan.
- crack an egg in the whole of the bread and let it stand until the whites are set
- flip over and top with your favorite slice of cheese
- with another uncut piece of bread, (either buttered or put more butter in pan), lightly toast in the pan and put another slice of your favorite cheese on that piece of bread. Top with some pieces of bacon.
- then take that 2nd piece of bread with cheese and flip it over onto the other bread with egg and cheese and brown until cheese is melted.
Why is the white refusing to set before the bread burns? This classic diner hybrid joins two distinct techniques: egg-in-a-hole and a grilled cheese sandwich. Achieving success requires managing heat zones carefully, as cast iron needs to maintain a medium setting around 350 degrees Fahrenheit to cook the albumen without scorching the crumb.
Mastering Toasting and Protein Ratios
Using cold bread straight from the refrigerator drops pan temperature instantly, resulting in soggy butter absorption instead of crisp browning. Leftover cooked bacon requires proper reheating before assembly; cold meat drops internal sandwich warmth and leaves fat rubbery. Applying a thin, even layer of fat directly to the bread rather than pooling it in the skillet ensures uniform contact against the metal surface. Keep cooking duration under four minutes per side to prevent overcooking the yolk.
- Lower burner heat if bread darkens before the egg white solidifies completely.
- Press the sandwich gently with a spatula only after the cheese begins softening to avoid bursting the yolk prematurely.
- Slice diagonally with a serrated knife to keep internal pressure from squeezing out liquid yolk.
