Sheet Pan Egg-in-a-Hole — Damn Delicious

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Sheet Pan Egg-in-a-Hole

A quick classic that comes together right on a sheet pan. Less mess, less fuss and just way easier than the stovetop version!

Is it just me, or do eggs just taste better when it’s fried in a hole of a slice of bread?

It’s not just me, right?

And does it not taste better with bacon and freshly grated Parmesan?

It’s not rocket science, guys.

It’s a known fact that this is way better.

And it’s even better when you make it right on a sheet pan.

No flipping. No fuss. No nothing.

Sheet Pan Egg-in-a-Hole

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A quick classic that comes together right on a sheet pan. Less mess, less fuss and just way easier than the stovetop version!

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

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place bacon in a single layer onto a baking sheet. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate.
  3. Lightly oil a baking sheet or coat with nonstick spray.
  4. Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
  5. Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down.
  6. Add bacon slices and eggs, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme; season with salt and pepper, to taste.
  7. Place into oven and bake until the egg whites have set, about 12-15 minutes.
  8. Serve immediately, garnished with chives, if desired.

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17 comments

Just a suggestion for an amazing looking recipe. Why not line the pan you cook the bacon in with foil and when the bacon is done, pour off grease and use that pan for the balance of the recipe. IMHO, would add some great flavor.

Perfect idea…then you only need to dirty 1 pan! This recipe sounds good and easy.

I made these this morning and should have just poured off a bit of the bacon grease and cooked the bread in it! Would have been more flavorful, as above. A bit decadent but occasionally frying in bacon grease? Yummo!

Could you explain how you’d do that? Just pour a bit of bacon grease over the bread before adding the egg? Or under?

You poor the grease out of the pan and discard it. Then use the pan for the rest of the recipe. You wouldn’t need to butter your pan then, it’s already greased.

Wowser! I’m literally dropping everything and going to make this right now! Thanks, Val x

Do you have the nutrition info?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

Delicious and so easy. Will definitely be one I use just for us and for company. Thanks!

Do the cooking times change if I make only 2? I live alone and I don’t think these will keep well in the fridge over night.9

Cooking time should relatively stay about the same.

Yes, eggs taste better cooked in hol:). You have the best recipes. I toast the cutout rounds as well and use then tobdipbinto the yolk. Damn delish.

“Is it just me, or do eggs just taste better when it’s fried in a hole of a slice of bread?” – Pretty much hit the nail on the head 🙂 A little bit more work than a traditional bacon buttie, but definitely worth it.

All salt you buy in the store is kosher. In fact every packaged food is kosher even saran wrap and aluminum foil. If it has a little k with a circle or a u in a circle it’s been blessed by a rabbi for a fee to the company. Then they can buy and sell because they have the mark of the beast.
We are all becoming kosher so we can be their slaves.

Hi. I haven’t made this yet but I am planning on today. Question though…. do they come out like toast ? Are they crunchy ? Or will it be soggy ?

I would say they’re right in between crunchy and soggy!

I will try this recipe for sure. I will have to scale it down for just one. All my favorite breakfast foods in one.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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