Eggs in Jail

Eggs in Jail Recipe
Photo: Thomas J. Story; Styling: Nissa Quanstrom
Outerlands restaurant in San Francisco serves this take-off on the classic eggs-in-a-frame. We borrowed the idea for camp. You'll need to pack a bread knife and a 1 1/2-in. round cutter or a tricked-out Swiss Army knife.
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Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

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

Ingredients

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

Preparation

IN CAMP

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Note:

Elaine Johnson,

May 2013
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