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.

Elaine Johnson
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story; Styling: Nissa Quanstrom

Recipe Summary test

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • IN CAMP

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  • 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.

Nutrition Facts

587 calories; calories from fat 66%; protein 24g; fat 43g; saturated fat 22g; carbohydrates 26g; fiber 1.7g; sodium 1214mg; cholesterol 453mg.
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