This is not a traditional toad in the hole. If you prefer scrambled eggs instead of baked eggs with a soft yolk, scramble the four eggs with salt and pepper and follow the recipe using scrambled eggs instead. Reduce the broiling time to three minutes before adding the Parmesan cheese.
Recipe by Rori Trovato
|4 ciabatta, sourdough or French rolls, medium to large size||4 tablespoons grated Parmesan cheese|
|2 tablespoons olive oil||4 large eggs|
|4 slices of bacon, cooked until crispy (can be done the night before and refrigerated)||2 tablespoons chopped fresh herbs, such as parsley, rosemary or thyme|
Preheat the oven to a low broil, allowing the heat source to be at least 5 to 6 inches away from the nearest rack
Cut the top fourth off of the rolls
Save the cut tops
Hollow out the bread inside, making sure not to break through the bottom (this can be done the night before)
Cut each slice of bacon in half
Line the bottom of each hollowed-out roll with 2 half slices of the bacon and place on a baking sheet
Carefully crack the egg into a small cup and slide it into the ro
Sprinkle with salt and pepper
Brush the reserved cut tops with olive oil and place on the baking sheet
Place in the broiler and cook for 5 minutes
Watch to make sure the rolls are not burning; tent with foil if they are getting too brown
Remove the baking sheet and sprinkle the Parmesan and parsley on top of each egg
Return to the broiler until cheese begins to melt, about 1 to 2 minutes
Remove and serve immediately with the toasted roll top to soak up the egg yolk.
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