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

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!

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

ADAPTED FROM THE KITCHEN

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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.  

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