Cheesy Eggs-in-the-Hole with Bacon
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 320
- Total Fat
- 23 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 215 milligrams
- Sodium
- 480 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 2 grams
- Sugar
- 5 grams
- Protein
- 15 grams
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
4 slices bacon (about 4 ounces)
1 tablespoon unsalted butter
Four 1/2-inch-thick slices of bread from a whole-grain boule or pullman loaf
4 large eggs
4 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
Directions
- Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble.
- Add the butter to the hot pan to melt with the rendered bacon fat; set aside.
- Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate.
- Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan.
- Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk.