Egg in a Hole is a classic diner dish that can be easily scaled up for a crowd using this baked version. Take it to the next level with bacon and buttery brioche bread!
0 Preheat oven to 425 degrees F.
1 Line a large sheet pan with foil (to prevent sticking). (Note: the sheet pan should be large enough to hold all of the bread in a single layer; use two pans if needed.)
2 Place bacon in a single layer on pan and bake until bacon is crisp, flipping halfway through cooking, about 12 to 18 minutes total (depending on the thickness of the bacon). Transfer to a paper-towel lined plate and allow to cool.
3 While bacon is cooking, use a 3-inch biscuit cutter (or the top of a small jar or drinking glass) to cut a circle in each slice of bread.
4 Drain off as much bacon fat from the sheet pan as possible. Place the bread in a single layer on the pan. Place a small piece of butter in the circle in each slice of bread. Bake for 5 minutes and then flip the bread slices.
5 Crack eggs into the circles.
6 Return to oven and bake until egg whites have set but the yolks are still soft, 10 to 12 minutes.
7 Top eggs with crumbled bacon and chives. Season with salt and pepper. Serve immediately.
