Egg in a Hole with Oven-Baked Bacon | Wild Fork
Make the classic egg in a hole alongside easy oven-baked bacon for a crispy, comforting breakfast the whole family will love.
INGREDIENTS
For Egg in a Hole
2-3 Organic Fresh Eggs
4-5 Cherry Tomatoes, cut in half
5-6 Baby Arugula Leaves
2 oz. Butter, softened
Extra Virgin Olive Oil
Coarse Sea Salt and Pepper, to taste
2-2 ½” diameter Cookie Cutter
For Bacon
¼ Cup Honey
LET'S GET COOKING!
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.