Sheet Pan Egg in a Hole with Bacon and Brussels Sprout Slaw

01Method

1. 1

   Heat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil.

2. 2

   Coat both sides of each bread slice with butter and place them in a single layer on the prepared pan. Bake for 7 minutes, then flip and continue baking until lightly golden, about 3 minutes more.

3. 3

   Use a 2½-inch round cutter or a straight-sided glass to punch a hole in the center of each toasted slice. Set both the slices and the cut-out rounds aside.

4. 4

   Place bacon strips in a single layer on the same sheet pan. Bake, flipping once halfway through, until crisp, 15 to 20 minutes.

5. 5

   While the bacon cooks, prepare the slaw: whisk together the mayonnaise, mustard, maple syrup, vinegar, salt, and pepper in a mixing bowl. Add the Brussels sprouts and shallot and toss until evenly coated.

6. 6

   Move the bacon to a paper towel-lined plate to drain and cool. Discard most of the rendered fat from the pan, leaving the liner in place. Arrange the toast slices back on the pan (set the rounds aside), then carefully crack one egg into each hole.

7. 7

   Bake until the egg whites are fully set and the yolks reach your preferred consistency, 7 to 9 minutes.

8. 8

   Crumble the cooled bacon and scatter it over the eggs. Pile slaw on top and finish with a pinch of flaky salt, a sprinkle of Parmesan, and extra black pepper. Place the reserved toast rounds on top if desired.