Brioche Baked Egg in a Hole
Inquiring Chef
Inquiring Chef
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  • 10 mins Cook time 30 mins Total time 40 mins Egg in a Hole is a classic diner dish that can be easily scaled up for a crowd using this baked version. Take it to the next level with bacon and buttery brioche bread! Author: Jess Smith via Inquiring Chef Recipe type: Breakfast Yield: 4 Ingredients 4 slices Bacon 8 slices Thick-cut Brioche Bread (sub any sandwich bread) 2 Tbsp Butter 8 Eggs Chopped chives or parsley, for topping (opt) Instructions Preheat oven to 425 degrees F. Line a large sheet pan with foil (to prevent sticking). (Note: the sheet pan should be large enough to hold all of the bread in a single layer; use two pans if needed.) Place bacon in a single layer on pan and bake until bacon is crisp, flipping halfway through cooking, about 12 to 18 minutes total (depending on the thickness of the bacon). Transfer to a paper-towel lined plate and allow to cool. While bacon is cooking, use a 3-inch biscuit cutter (or the top of a small jar or drinking glass) to cut a circle in each slice of bread. Drain off as much bacon fat from the sheet pan as possible. Place the bread in a single layer on the pan. Place a small piece of butter in the circle in each slice of bread. Bake for 5 minutes and then flip the bread slices. Crack eggs into the circles. Return to oven and bake until egg whites have set but the yolks are still soft, 10 to 12 minutes Top eggs with crumbled bacon and chives. Season with salt and pepper. Serve immediately. Notes If you prefer, you can cook and crumble the bacon ahead of time (use the oven method listed above or fry on the stovetop). Just add some cooking spray or a bit more butter when you bake the eggs / bread since the bacon fat won’t be there to prevent sticking. Nutrition Information Serving size: 2 slices toast Calories: 344 Total Fat: 20g Saturated fat: 8g Unsaturated fat: 12g Trans fat: 0g Carbohydrates: 24g Sugar: 3g Sodium: 563mg Fiber: 1g Protein: 19g Cholesterol: 395mg 3.5.3251



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