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Egg-In-A-Hole Breakfast Sandwiches

Skill: Beginning Prep Time: 15 Bake Time: 25 Servings: 4-6

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1 loaf Rhodes White Bread or Rhodes Wheat Bread
6 eggs
12 slices bacon, cooked until crispy
3 tablespoons butter
Salt and pepper
6 slices cheese
A few handfuls of spinach leaves (optional)
Tomato slices (optional)
Sliced Avocado (optional)
Green chiles (optional)


Bake Rhodes Bread according to directions on package:
Regular Method - 5 to 8 hours

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Once bread is cooled, slice into 1-inch-thick slices. Use a cookie cutter, jar, or cup to cut out the center of each slice of bread.
Preheat a griddle to medium/medium-high heat. Melt 1/2 tablespoon of butter on the griddle per slice of bread. Place sliced bread on the griddle and crack an egg into the cut-out center of each slice. Season with salt and pepper.

Once bread is toasted and egg is set, flip over and continue to cook until the other side is toasted and egg is cooked to your liking.
Remove from griddle and top with bacon, and cheese. If desired, top with avocado, tomato, spinach, and green chiles. Serve immediately. Enjoy!