Try this twist on Egg in a Hole using whole baguette or French bread and bacon. It's fun and delicious!
I recently watched an episode of The Kitchen on The Food Network and had to try a recipe they featured called Whole Loaf Toad in a Hole. It is a twist on the popular Egg in a Hole in which a round cutout is made in a slice of bread whereupon an egg is placed. Both are skillet cooked in butter. The Kitchen's version uses an entire baguette, which has multiple circular cutouts. An egg is placed in each of the cutouts, and the entire loaf is baked until the eggs are set. How cool, right?
Well, I decided to take it one step further by adding bacon to the mix and gave it a new name. I par-bake bacon slices, wrap them around the bread, and brush the loaf with the bacon dripping. The eggs are dropped into each hole, and into the oven they go. While the bacon crisps up nicely, the eggs become set. The ones toward the ends are cooked more and are firmer while the ones toward the center are more runny. The eggs are cooked to different degrees of doneness so there is something to please everybody.
The next time, I think I will add cheese to the mix. I'll sprinkle some shredded cheese on the bottom of each well prior to adding the eggs. It's going to amp up the gooey factor even more. I can't wait to try it!
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