Oven baked egg in a hole sandwiches takes the basic bacon, egg and cheese to the next level. Baking these on a sheet tray instead of a skillet makes it easy to double or triple the recipe and invite friends over for Sunday brunch. The runny yolk inside the crispy bread topped with salty bacon and cheese makes a heavenly breakfast sandwich.
4piecesof farm style bread
2tablespoonroom temperature unsalted butter
⅓cupshredded cheddar cheese
Salt and pepper to taste
Preheat the oven to 400 F.
Spread ½ tablespoon of butter on each piece of bread.
Using a two inch round biscuit cutter, cut out the center of each piece of bread.
Spray an entire sheet tray until well greased. Place the pieces of bread onto the sheet tray butter side up. Ensure that the holes and the whole piece of bread are separate.
Bake for 3 minutes in the oven.
While the bread is baking in the oven, ensure you have 4 eggs ready to crack and the cheese already shredded.
Remove the sheet tray from the oven. Working quickly, crack one egg in each hole of the toast. Sprinkle the cheese on the whole pieces of bread as well as the cut outs.
Carefully place the sheet tray back into the oven and cook for 7-8 minutes.
This will result in a runny yolk. If you want a solid yolk, cook 9-10 minutes.
After 7 minutes, check the yolks. They should jiggle when moved but the whites should be set. If this isn’t the case, put it in for another minute.
Once the egg yolks are done, remove the sheet tray from the oven and season lightly with salt and pepper to taste.
This would also be a good time to drizzle hot sauce if desired
Put 2 pieces of bacon between two pieces of egg in hole toast, making a sandwich. Cut in half and enjoy immediately.
Ensure your sheet tray is oiled sufficiently. Otherwise eggs may stick and the yolk can tear.
Do not leave egg in a hole on the hot sheet tray for too long as the eggs may overcook.
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