Sheet Pan Egg-in-a-Hole Toast
Let’s talk weekend brunch! During the work week, you can catch me grabbing a granola bar or drinking a fruit smoothie on the go. But once I hit the weekend, I am ready to slow down and spend some time making a breakfast I can really enjoy.
Pancakes and french toast have never really done it for me. I’m always craving something a little more savory. Let’s be real, my Friday and Saturday nights sometimes involve a few cocktails and/or wine, so I sometimes need the age-old carbs/sodium hangover cure. And dessert for breakfast just ain’t going to cut it!
This classic ‘egg-in-a-hole’ toast is easy and fun to make! Sourdough bread is topped with crispy bacon and eggs and cooked in the oven. Pairs perfectly with coffee and/or mimosas!
Ingredients:
12 slices of bacon, cooked
6 slices sourdough bread (or preferred bread for toast)
6 eggs
¼ cup shredded cheddar cheese
¼ cup chives, minced
Extra virgin olive oil
Salt and pepper
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
Cut a hole in the center of each sourdough slice using a cookie cutter or the bottom of a glass cup. Arrange bread on the baking sheet. Drizzle or brush some olive oil on the top of each slice of bread.
Place two slices of bacon across each slice of bread. Carefully crack an egg into the middle of each slice. Season bread and egg with salt and pepper.
Bake for 11 minutes. Remove the pan from the oven and sprinkle cheddar cheese evenly across each slice. Return to the oven until the cheese is melted, about 2 more minutes.
Garnish with minced chives and serve immediately!
*I like to cook my bacon in the oven—Spread bacon on an aluminum foil lined sheet pan. Cook for 15-20 minutes at 400 degrees (until you’ve reached desired crispness).
