- 8 slices thick-cut applewood-smoked bacon (10 oz. total)
- 1 loaf (12 oz.) unsliced brioche*
- About 4 tbsp. butter, softened
- 4 large eggs
- About 1/8 tsp. kosher salt
- About 1/8 tsp. pepper
- calories 587
- caloriesfromfat 66 %
- protein 24 g
- fat 43 g
- satfat 22 g
- carbohydrate 26 g
- fiber 1.7 g
- sodium 1214 mg
- cholesterol 453 mg
How to Make It
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 brioche slices, 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; 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 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.
*Find at Trader Joe's and other well-stocked grocery stores.