4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)
1 teaspoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
How to Make It
Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.
Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.
Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout.
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These were good. I also used a small juice glass to make the holes. I opted to cook the bacon separately and then sprayed the pan with cooking spray. Substituted shredded sharp cheddar and chives for the parm and sage because it is what I had on hand. It took 7 minutes in my oven to cook the eggs enough. Will definitely make these again.
I grew up on egg-in-the-hole and it never tasted like this! I love the convenience of making them in the drippings that the bacon was cooked in. I love baking them so they're all done at the same time. I love the combination of the Romano cheese and sage with the egg. I love the whole thing. You can read my full review at: http://bit.ly/O6Gsng