Cheesy Egg In A Hole With Bacon

Egg in a hole. For some, including me, this brings back memories of childhood morning breakfasts. When I was a kid I would often spend some weekends at my grandmother house. She would always cook something mouthwatering for dinner and we’d have something tasty for dessert…something that she made more than likely, but in the morning my uncle Mac would make breakfast. It was never anything fancy, usually eggs, home fries…not the frozen kind (not that I don’t love the frozen kind.) and bacon. But sometimes he would make eggs in a hole. If you’re not familiar with it, it’s a hole cut out of buttered bread then placed in a pan. You crack an egg right into the hole where it cooks until the white of the egg is set, but the yolk is still runny. I remember thinking how did that egg stay in the hole? I was young back then mind you. There was something satisfying about cutting into that toasted bread and watching all of that yolky goodness spread like sunshine over the plate.

My hubby recently asked what an egg in a hole was, so of course I made him one. I decided to revamp it a bit later on. This version was definitely a hit. The bread is nicely buttered with the egg all nestled in it’s hole seasoned with salt and pepper, then crumbled crisp bacon and cheese is layered around the egg. It’s baked in the oven until the egg is cooked, but the yolk still spreads like sunshine and the cheese is melted in a cheesy layer with the crispy bacon waiting to make the taste buds swoon. Don’t your taste buds swoon with delight over bacon and cheese too?

Here’s what you need:

* sliced bread, any kind you prefer

*butter

*eggs; 1 egg per toast

*salt and pepper to taste

*bacon cooked and crumbled; I used 2 pieces per toast

*shredded cheese, any kind that you prefer; I used a cheddar and Monterey blend

*parsley or chives for garnish (optional)

Preheat oven to 400 °

Lightly spray a baking sheet with no stick spray.

Butter the bread. With a small drinking glass or a biscuit cutter, make a hole in the center of each bread slice.

Don’t toss out the circle that is cut from the hole, it makes great mini toast.

Crack an egg into the hole and season with salt and pepper to taste.

Add the bacon crumbles around the bread.

Then sprinkle the cheese over the bacon, but not covering the egg completely.

The first time I tried this, I covered the bread and the egg in cheese. The cheese was melted and everything looked great, but underneath the egg was still raw. Yes, It was not a pleasant experience since I had taken a big bite out of it. The cheese did not allow the egg to cook, but yet if I had cooked it longer, the cheese would have been too hard to eat, so I found that leaving the middle of the egg uncovered it cooked beautifully.

Bake for 5 minutes or until the cheese is melted, the whites of the egg is, set but the yolk is still runny.

If you prefer the yolk not so runny, cook a little longer.

Garnish with parsley or chives.

Serve while hot.

Enjoy!

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Scrambled Eggs and Bacon On Toast

I’m a lover of breakfast. I’m sure you can tell with all the breakfasty posts that I have throughout this blog. Breakfasty…..I think that’s my new word. One of the things I enjoy eating to start off my day is scrambled eggs. Don’t get me wrong, I love a good fried sunny side up egg or eggs in just about any form, but there is something so comforting and satisfying as some nice, fluffy scrambled eggs. How can it get any better than that you might ask. How about some nice, fluffy scrambled eggs piled over some crispy bacon and nestled on some buttery crunchy toast.

As I stated before the main star of this breakfast show is the scrambled eggs. I think everyone has their own way of making them. Some might say their way is the right and only way. I say as long as you and your family, friends or loved one dig your eggs, then bravo. If your scrambled eggs look like they have been a bit….well….too scrambled and sent to purgatory, keep practicing. I can tell you how I make mine and if you wish, you can try these as well. I like mine a little creamy and a little custardy with just the right amount of salt, cracked pepper and some sprinkling of chives mixed in. If you prefer your method of cooking them, then grab those eggs and let’s get cracking.

I know, I groaned a tad at that too but the end result of this breakfast should leave your taste buds groaning in delight and wanting more.

Here’s what you need:

*your favorite bread sliced to desired thickness; I used some bakery Italian bread.

*2 eggs per serving

*2 tsp. softened butter per serving for the bread

*2 TBS butter; divided

*salt and pepper to taste

*fresh of dried chives to taste

*water about 1 TBS.

*2 slices of bacon per serving cooked crisp.

Cook the bacon until crispy and drain on paper towels; set aside.

Butter the top of the bread.

Toast the bread in a toaster or like I like to do for thicker slices, in a toaster oven. When the bread is toasted, place on serving plates and add 2 strips of bacon on top of each slice; set aside.

Crack the eggs into a bowl. I like to add a little water to the eggs instead of cream or milk, about 1 Tbs. Whisk the eggs and the water together until the eggs are a little frothy.

Heat a non stick pan on medium heat and add 1 Tbs of butter. When the butter is melted pour in the eggs.

Let it set for a few seconds then take a silicon or rubber spatula and start to push the edges of the eggs to the center.

Continue doing this pausing every few seconds to let the eggs settle back onto the sides of the pan.

I know it’s tempting to turn up the heat so the eggs will start to cook faster, but long and slow is really the key.

When the eggs begin to cook and stay in the middle of the pan, add in the salt, pepper, chives and the rest of the butter.

Continue gently pushing the eggs around the pan until they are almost set, but still look a little wet.

Remove the eggs from the pan and place on top of the bacon slices. The eggs will continue to cook a little bit more while out of the pan. This is why it’s good to remove the eggs from the heat while they are still a tad under so when it’s time to serve, they will be perfectly fluffy and soft.

Serve and enjoy.

Cheese Toast with Bacon

I grew up eating cheese toast. It was something simple, but something I looked forward to when I was a little girl. To this day I still make it for myself from time to time. I say for myself, because hubby doesn’t quiet get cheese on toast. How can you not love cheesy, crunchy toast?

This time I thought why not add some bacon to it…every thing is better with bacon am I right? I also had some semolina sesame bread that I had found in the bakery in my grocery store.

Here’s what I used:

*semolina sesame bread ( or any other kind you have or prefer) cut to desired tho thickness.

* spreadable butter

* bacon

* grated or sliced cheese. I used grated a cheddar Colby Jack blend because that is what I had on hand.

*dried cilantro; you do not have to add cilantro, but I thought this gave the cheese a nice extra taste.

Cook bacon and set aside. I used 2 pieces of bacon per pieces of bread.

Spread butter onto the bread.

Place bread onto a baking sheet.

Place bacon onto the buttered bread.

And lastly, layer on the cheese.

Pre heat oven or toaster oven broiler. Broil for about 5 minutes or until cheese is melted and bread is toasted. Just stay close by to watch that the bread does not burn.

Sprinkle on a little of the cilantro and serve.

Baked Eggs On Toast

When I was a little girl I would spend some weekends at my grandmothers house. She loved to cook and was an amazing baker. One of the many things she would make me for breakfast was an egg in the the hole. I’m sure you’ve heard of it right? The one with the hole cut out in the middle of the bread then you cook an egg in the hole. Recently I’ve seen something similar ,but an egg baked on the toast and covered in cheese. I say recently, but I’m sure you are thinking….. girl where have you been, that’s been around for a while now! So recent or not, this is what I made for breakfast. You can never go wrong with cheese and a runny egg on crispy toast.

This recipe is for one, but of course you can make it for however many servings you want.

Here’s what you need:

*sliced bread

*butter

*egg

*shredded cheese

*salt and pepper to taste

Preheat oven to 400°. Place slices of bread on to a baking sheet. Make an indentation in the center of the bread. This is where the egg will go.

Spread butter all over the bread.

This is when I held my breath and was really hoping I wouldn’t have one of those recipe fail moments…. carefully crack the egg into the indentation. Some of the egg white will spread onto the bread and that’s ok.

Salt and pepper the egg to taste. Next, sprinkle on the cheese.

I got a little more cheese than I had intended, but really, is there any such thing as too much cheese?

Place baking sheet in the oven and bake for 10 minutes for the yolks to remain runny, 15 for the yolks to be set.