By cooking the egg within the toast, this classic breakfast sandwich gets an updated twist. A glaze of sweet maple syrup makes the bacon irresistible. Add a dash of hot sauce on your egg if you like.
Egg-in-a-Hole Sandwiches with Maple-Glazed Bacon
- 8 thick bacon slices
- 1/4 cup (2 fl. oz./60 ml) maple syrup
- 3 Tbs. unsalted butter, at room temperature, plus more for greasing
- 8 slices sourdough bread
- 4 eggs
- Kosher salt and freshly ground pepper
- 1 cup (4 oz./125 g) grated cheddar cheese
- Place 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the bacon in a single layer on the prepared baking sheet. Bake on the bottom oven rack for 15
minutes. Carefully remove the baking sheet from the oven and brush the bacon on both sides with the maple syrup, using tongs to flip them. Continue baking until the bacon is crispy, about 5 minutes longer.
- Meanwhile, generously grease another baking sheet with butter. Spread butter on both sides of the bread slices. Using a 2 1/2-inch (6-cm) round cookie cutter or a glass, cut a hole out of the center of 4 of the bread slices (toast the centers for a snack or save for making bread crumbs). Place all of the bread slices on the prepared baking sheet and toast on the top oven rack until lightly browned, 6 minutes.
- Carefully remove the baking sheet from the oven, then flip the bread slices over and crack 1 egg into each hole. Sprinkle the eggs with salt and pepper and bake for 5 minutes. Carefully remove the baking sheet from the oven, place the cheese on the 4 slices without the eggs, and bake until the cheese is melted, 3 to 4 minutes longer.
- To assemble each sandwich, cut 2 bacon slices in half crosswise and place on a cheesy bread slice, then cover with an egg-in-the-hole, egg facing up. Serve immediately. Serves 4.
Find more than 30 super-fun and easy-to-make recipes perfect
for the budding chef in our book Junior Chef, by the cooks of
Williams-Sonoma’s Test Kitchen.