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Ham, Gruyere, and Dijon Eggs in a Hole

From

December/January 2013

Ham, Gruyere, and Dijon Eggs in a Hole

To adapt this classic skillet breakfast to the oven, we start by toasting bread (with a hole cut out) on both sides in a hot oven. A preheated, buttered baking sheet ensures that the bread browns without sticking, and cracking the eggs onto the hot pan helps them set up right away, preventing the whites from running all over. Adding a second, room-temperature baking pan to the setup acts as insulation, so when the eggs are returned to the oven they cook quickly but gently for a tender white and runny yolk every time.

Makes 6 toasts

You will need two heavy-bottomed rimmed baking sheets for this recipe; our favorite is the Wear-Ever Half Size Heavy Duty Sheet Pan (13 Gauge) by Vollrath. If you don’t have a biscuit cutter, cut the toast holes with a sturdy drinking glass.

Ingredients

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