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
*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.