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Eggs in the Hole

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Looking for a way to add some fun to breakfast? Sometimes the simplest preparations give us the most comfort, like an egg fried in bread with a cut-out hole. There are many names for this dish—toad in the hole, frog in the hole, egg in a nest, one-eyed jacks, or Popeyes. I add cheese, bacon, and scallions to this classic, which is traditionally just made with eggs and bread. Seconds, anyone?"

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter, at room temperature
â—¦ 4 ¾-inch-thick slices sourdough or other bread
â—¦ 4 extra-large eggs
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 cup (4 ounces) shredded white sharp Cheddar
â—¦ 8 slices bacon, cooked and crumbled
â—¦ 1 to 2 scallions, chopped (optional)


Recipe

Butter both sides of the bread. Using a 2-inch biscuit cutter, cut out a hole in each slice of bread. Reserve the bread circles.

Heat a large skillet over medium heat. (Prepare the eggs in two batches or use two skillets.) Put two pieces of bread into the pan and cook until lightly brown, about 2 minutes. Turn the bread over. Crack one egg into each hole, taking care not to break the yolk. Sprinkle with salt and pepper. Cook for about 1 minute, until the egg is almost set.

Sprinkle ¼ cup of the cheese, one quarter of the bacon bits, and 1 tablespoon of the scallions (if using) over each slice of bread, but not over the yolks. To help melt the cheese, add 1 tablespoon water to the pan, cover with a lid, and cook for 1 to 2 more minutes, until the eggs are cooked to the desired doneness. If there is room, add the bread circles to the pan and toast them. They're perfect for dipping into the yolks.

Makes 4 servings