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Recipe:Egg in a Hole with Easy Oven Baked Bacon
- Prep time: 5 minutes
- Cook time: 10 minutes
A slice of bread toasted to perfection and filled with a fried egg, served with bacon and drizzled with honey for a little sweet and savory indulgence.
Ingredients
-
FRENCH BRIOCHE LOAF, SLICED
QTY 1 SLICE PER TOAST
ORGANIC FRESH EGGS
QTY 2
CHERRY TOMATOES, CUT IN HALF
QTY 5
BABY ARUGULA LEAVES
QTY 6
BUTTER, SOFTENED
QTY 2 OZ.
EXTRA VIRGIN OLIVE OIL
QTY TO TASTE
2-2 ½” DIAMETER COOKIE CUTTER
QTY 1
-
COARSE SEA SALT
QTY TO TASTE
-
BLACK PEPPER
QTY TO TASTE
-
ORIGINAL BACON STEAK
QTY 1 LB
HONEY
QTY ¼ CUP
-
CALYPSO JERK RUB SEASONING
QTY 1 TSP
Cooking
Directions
For Bacon: Preheat oven 425°F. Adjust rack to center of the oven.
Place bacon slices on a sheet pan and drizzle with honey. Sprinkle seasoning on top.
Roast until crispy and remove from oven. Drain on a paper towel and serve with Egg in a Hole.
For Egg in a Hole: While bacon is cooking, use a cookie cutter to cut a hole in the center of brioche slice. Spread both sides of bread with butter.
Crack an egg and place raw egg in a small bowl. Reserve.
Heat a skillet over medium-low heat. Place slice of bread and toast on one side until light golden-brown. Flip with a spatula and carefully place the raw egg in the hole. Allow to cook until it sets, about 1 to 1 ½ minutes. Place on a serving plate.
Toss the tomatoes in the hot skillet with some olive oil just until wilted.
Serve with the egg and brioche and garnish with Arugula. Sprinkle with salt and pepper.