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Eggs in Jail

June 15, 2016

Squirrel-In-A-Basket, Egg-in-a-Hole; this classic breakfast from your childhood is still just as delicious, just as fun, and super portable for when you want something special with out the pomp and circumstance. We call them Eggs in Jail! (hint: they're just as yummy cooked in a campsite as they are at home!)



EGGS IN JAIL
Serves 4

INGREDIENTS

8 slices thick-cut applewood-smoked bacon (10 oz. total)
1 loaf (12 oz.) unsliced brioche, whole-grain bread, or pan de mie
About 4 tbsp. butter, softened
4 large eggs
About 1/8 tsp. kosher salt
About 1/8 tsp. pepper

PREPARATION

Brown bacon in a 12-in. cast-iron skillet over medium-high heat, 8 to 10 minutes, turning as needed.

Transfer to paper towels and drape with foil to keep warm. Discard fat from pan and wipe pan somewhat clean with a paper towel. Meanwhile, cut 4 slices of bread, each about 1 1/4 in. thick (you'll have bread left over).

Spread both sides with about 3 tbsp. butter total. Cut a hole in each slice with a drinking glass or cookie cutter; set centers aside. Put bread in pan, pressing down slightly to flatten, and set over medium-low heat. Put about 1/2 tsp. butter in each hole, then crack an egg into each. Sprinkle eggs with a little salt and pepper. Cook until bottom of bread is golden, 3 minutes.

Flip toast and eggs carefully with a wide spatula. Sprinkle eggs again with salt and pepper. Cook until underside of toast is golden and egg is done the way you like, about 3 minutes more for softly set. Transfer eggs and toast to plates. Quickly toast bread centers, then set 1 on each serving. Serve with bacon. Enjoy! 

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