March 02, 2015

TOADS AND FRIENDS ON A LOG (EGGS AND BACON ON A LOAF)

15 Comments

Try this twist on Egg in a Hole using whole baguette or French bread and bacon. It's fun and delicious!

Toads and Friends on a Log (Eggs and Bacon on a Loaf)

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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.

Toads and Friends on a Log (Eggs and Bacon on a Loaf)

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!

Toads and Friends on a Log (Eggs and Bacon on a Loaf)




TOADS AND FRIENDS ON A LOG (EGGS AND BACON ON A LOAF)
ADAPTED FROM THE KITCHEN



INGREDIENTS:

12 wooden toothpicks
8 bacon strips
1 baguette or French bread
4 eggs
1/4 tsp. salt
1/4 tsp. back pepper
chopped scallion or parsley for garnish



INSTRUCTIONS:

Preheat oven to 375 degrees F. Soak toothpicks in small bowl of water.

Lay bacon strips on a rimmed baking sheet. Place in oven and partially bake for 10-12 minutes. Remove bacon and place on paper towels to drain. Reduce oven temp to 350 degrees F. While bacon cooks, cut out four evenly spaced circles on the top of the bread using a 2 1/2" - 3" cookie cutter or biscuit cutter. Scoop out the bread to form 3/4" deep or large enough to hold the egg well.

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 dripping.     

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 scallion or parsley. Makes 4 servings.  


Also Found On In Good Flavor

Steak and Cheese Bagel Sandwich


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15 comments:

  1. Super creative and I love your addition of bacon to the dish! Great photos too!

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    1. Thanks so much, Kathleen! I am a firm believer that bacon makes everything better.

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  2. Super creative and I love your addition of bacon to the dish! Great photos too!

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  3. This... is AWESOME. I've been obsessed with eggs lately, with my own recent eggs in a hole post, (this is so much cooler!) and hash cups with baked eggs, but this is something I've never seen before- and look at how crispy that bacon looks! My husband and I would love to dive into this, I'm definitely doing it some weekend, I can't wait. Thanks for sharing!! I've been wanting to watch more cooking TV Shows too for new ideas! :)

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    1. I love your blog and all your great recipes, Stephanie. I can understand your obsession with eggs, especially the runny kind. What is it about them that makes them so irresistible? So glad you're going to try out this recipe. I really really hope you like it!!

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  4. I LOVE baked eggs, I crave them for dinner every so often and this looks like the ultimate way to make them, love that gooey factor!!

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    1. Thank you Sue. And with all the carbs, it will leave you feeling satisfied.

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  5. Oh my worrrrrrd! This has got to be one of the prettiest breakfast dishes I've ever seen. Pinned and definitely plan to make!

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    1. Thanks for the pin, Nicola. I'm hoping it's as good as you've imagined!

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  6. This looks really delicious, great idea. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

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  7. What a very special breakfast treat! Hope you are having a great weekend and thanks so much for sharing your post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  8. Looks delicious. Great idea. Everything is better with bacon!

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    Replies
    1. You are so absolutely right! Thanks for stopping by, Melinda.

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