Sheet Pan Egg in a Hole with Bacon and Brussels Sprout Slaw
Shaved Brussels sprout slaw and a maple vinaigrette elevate the classic egg in a hole breakfast dish.
Ingredients
- 6 tablespoons butter, softened
- 6 slices thick-cut sourdough bread
- 6 slices thick-cut bacon
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon cider vinegar
- 1/8 teaspoon table salt
- 1/8 teaspoon freshly ground black pepper, plus more for garnish
- 1 (9-10-ounce) package shaved Brussels sprouts
- 1 shallot, thinly sliced
- 6 large eggs
- flaky salt and/or freshly grated Parmesan cheese, for garnish
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a 13×18-inch rimmed sheet pan with parchment paper or foil.
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Spread butter on both sides of bread slices; arrange in an even layer on the prepared sheet pan. Bake for 7 minutes; turn slices and bake until lightly toasted, about 3 minutes more.
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Using a 2 1/2-inch biscuit cutter or straight-sided glass, remove a hole from the center of each toast slice. Set toast slices and rounds aside.
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Arrange bacon in an even layer on the same sheet pan. Bake, turning halfway through, until crisp, 15 to 20 minutes.
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Meanwhile, for slaw, whisk together mayonnaise, mustard, maple syrup, vinegar, table salt, and pepper in a bowl. Add Brussels sprouts and shallot; toss to coat.
Make ahead
Chill slaw up to 1 day if you are making it in advance.
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Transfer bacon to a paper towel-lined plate; let cool. Pour off excess drippings from the pan, leaving parchment or foil in place. Return toast slices to pan, reserving rounds. Crack an egg into each hole.
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Bake until whites are set and yolks are desired doneness, 7 to 9 minutes.
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Crumble bacon; sprinkle evenly over eggs. Top with slaw. Garnish with flaky salt, Parmesan cheese, and/or additional pepper. If you like, top with reserved toast rounds.
