Description
A twist on Egg in a Hole using a bacon-wrapped whole baguette or French bread. The loaf is baked until eggs are set and bacon is crispy.
Ingredients
- 8 strips Bacon
- 1 whole Baguette Or French Bread
- 4 whole Eggs
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 Tablespoon Chopped Scallion Or Parsley For Garnish
Preparation
You will also need 12 wooden toothpicks.
Preheat oven to 375 F. Soak toothpicks in a small bowl of water.
Lay bacon strips on a rimmed baking sheet. Place in the oven and partially bake for 10-12 minutes. Remove bacon and place on paper towels to drain. Reduce oven temp to 350 F. While bacon cooks, cut out four evenly spaced circles on the top of the loaf of bread using a 2 1/2″ – 3″ cookie cutter or biscuit cutter. Scoop out the bread to form holes that are 3/4″ deep or large enough to hold an egg.
Wrap one piece of bacon around both ends of the bread, securing both sides of the base with a toothpick. Wrap two bacon pieces in the spaces between each hole, overlapping bacon on the top of the bread. Secure the top with 1 toothpick and one on either side of the base. Brush the inside of each well and the crust with the bacon drippings.
Place loaf on a greased baking sheet. Crack an egg into each well. Season each with salt and pepper. Bake for about 15-20 minutes or until the eggs are set and the egg whites are no longer translucent. Garnish with scallions or parsley. Makes 4 servings.
Adapted from The Kitchen.
