Sheet Pan Bunnies in a Hole
Though many people know this dish as Toad in the Hole or Egg in a Hole, one of our Test Kitchen cooks grew up calling it Bunnies in a Hole. We suggest you hop into the kitchen right now and cook this fun treat, which is perfect for Easter breakfast or any morning when you want something simple yet special. Kids can lend a hand by cutting out the holes in the bread, buttering the slices and cutouts, and sprinkling on the cheese. If you don’t have Parmesan on hand, you can use whatever cheese is in your fridge—Gruyère would be especially good. Tarragon would also make a good substitute for the parsley, or you can skip the herbs entirely, if you like.
Ingredients
- 8 thick-cut bacon slices
- 4 slices country-style bread, each 1/2 inch (12 mm) thick
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature
- Kosher salt and freshly ground pepper
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 4 eggs
- 3 Tbs. chopped fresh flat-leaf parsley, or 8 fresh chives, snipped
Directions
Preheat an oven to 400°F (200°C).
Place the bacon slices in a single layer on a baking sheet. Transfer to the oven and cook until the fat begins to render and the bacon is lightly browned but not yet crisp, about 7 minutes. Transfer the bacon to a paper towel–lined plate.
Using paper towels, wipe off the excess fat from the baking sheet, leaving a thin layer behind. Using a 3-inch (7.5-cm) biscuit cutter or the rim of a similar-size drinking glass, cut a hole in the center of each bread slice. Spread the bread slices and cutouts on both sides with the butter. Season lightly with salt and pepper and sprinkle with the Parmesan. Place the bread slices and cutouts on the baking sheet, spacing them at least 1 inch (2.5 cm) apart. Crisscross 2 bacon slices over the hole in each bread slice, pressing the bacon gently into the hole to create a “nest” for the egg.
Bake until the bread is lightly toasted and the cheese is melted, about 5 minutes. Remove from the oven and carefully crack an egg into each bacon “nest.” Season the eggs with salt and pepper. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Divide among 4 plates, sprinkle with the parsley and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
