Is it just me, or do eggs just taste better when it’s fried in a hole of a slice of bread?
It’s not just me, right?
And does it not taste better with bacon and freshly grated Parmesan?
It’s not rocket science, guys.
It’s a known fact that this is way better.
And it’s even better when you make it right on a sheet pan.
No flipping. No fuss. No nothing.
A quick classic that comes together right on a sheet pan!!! Less mess, less fuss and just way easier than the stovetop version!
INGREDIENTS:
- 12 slices bacon
- 6 slices bread, 1/2-inch thick
- 3 tablespoons unsalted butter, at room temperature
- 6 large eggs
- 6 tablespoons freshly grated Parmesan
- 1 1/2 teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
DIRECTIONS:
- Preheat oven to 400 degrees F.
- Place bacon in a single layer onto a baking sheet. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate.
- Lightly oil a baking sheet or coat with nonstick spray.
- Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
- Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down.
- Add bacon slices and eggs, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme; season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set, about 12-15 minutes.
- Serve immediately, garnished with chives, if desired.
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