Eggs in a Hole
Eggs in a Hole
Serves 6
10 min.
active cooking time
20 min.
total cooking time
Ingredients
1
Kowalski's Signature Artisan Parmesan Herb Bread (from the Artisan Bread Table)
1 tbsp.
Kowalski's Extra Virgin Olive Oil
3 tbsp.
Kowalski's Salted Butter, at room temperature
6
eggs
3 tbsp.
finely grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department)
1 ½ tsp.
fresh thyme leaves
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
6 slices
Kowalski's Hickorywood Smoked Thick-Cut Bacon, cooked crisp and broken into ½-1" shards, for garnish
2 tbsp.
snipped fresh chives, for garnish
Directions
- Preheat oven to 350°.
- Cut 6 slices of bread ½" thick from the center of the loaf, being sure to make very straight cuts so the bread lies perfectly flat in the pan; reserve ends of loaf for another use.
- Pour oil into a large rimmed baking sheet; spread oil evenly over sheet with a paper towel.
- Using a 2 ¼" round cutter, make a hole in the center of each slice of bread.
- Butter one side of each bread slice, including the round cutouts. Place bread onto prepared baking sheet, buttered-side up; bake for 3 min.
- Remove pan from oven; flip bread so buttered side is down. Gently crack an egg into each hole, keeping yolks intact.
- Sprinkle bread evenly with cheese and thyme; season with salt and pepper to taste.
- Return pan to oven; bake until egg whites are just set and yolks are a bit runny in the very center (about 8 min.).
- Garnish with bacon pieces and chives; serve immediately.
