Egg in a Hole
A classic breakfast dish featuring bacon, eggs, and bread, baked with Parmesan and thyme.

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
Instructions
- 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 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.
- Use a pastry brush to add a little butter to the edges of the top side of the bread if desired.
- 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.