Toad in the hole bacon & cheese sandwich

Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-mccreery,

Escondido, CA Takes: 15 min.

• Makes: 1 serving

2 slices sourdough bread 1 Tbsp. mayonnaise 1 large egg 1 slice cheddar cheese 2 cooked bacon strips

1. Using a biscuit cutter or round cookie cutter, cut out the center of one slice of bread (discard the center piece or save for another use). Spread mayonnaise on one side of bread slices. In a large skillet coated with cooking spray, lightly toast the cut-out slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into the center. Add remaining bread slice, mayonnaise side down, to skillet; layer with cheese and bacon.

2. Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.

Per serving: 610 cal., 34g fat (11g sat. fat), 240mg chol., 1220mg sod., 46g carb. (4g sugars, 2g fiber), 30g pro.