Breakfast of Champions: Easy Bacon Cheddar Egg-in-a-Hole Croque Madame

egg vt

Easy Egg-in-a-Hole Croque Madame. Photo Credit: Heather Platt

A few years ago, I had the privilege of contributing to my friend Rebecca Coleman’s extremely popular mom blog,  Cooking with My Kid. I had been Rebecca’s nanny for a stint and when I moved on to work in the restaurant business, she asked me to come back and help her come up with babysitter-friendly recipes. She named me The Savory Sitter, officially. Because, she reasoned, “NO ONE likes an unsavory sitter.” I agreed and we had a lot of fun making homemade pop tarts, ravioli lasagna and pirate ships made of melon and banana. Okay, that last one was her idea, but she gave me credit for it.

The best kind of eggs: farm fresh.  Photo Credit:  Heather Platt

The best kind of eggs: farm fresh. Photo Credit: Heather Platt

My favorite of the Savory Sitter recipes, though, was the Kid Friendly Egg-in-a-Hole Croque Madame.  I am a huge lover of the classic, French Croque Madame.  But when it came time to make it for Three More Big Bites, I just couldn’t stop thinking about that adorable kid version I’d made for Rebecca. This version is even easier. I forgot putting the ham in the middle and just placed the best kind of bacon, applewood smoked of course, on top of it.  I made it with my favorite bread on earth: the cinnamon raisin loaf from Green Rabbit Naturally Leavened Bread in Waitsfield, Vermont and Cabot Clothbound Cheddar from Jasper Hill Cellars in Greensboro, VT. That being said, any delicious bread and good quality cheddar of your choice will do.

Enjoy!

Heather

Easy Bacon Cheddar Egg-in-Hole Croque Madame. Pottery by Barbara Platt's Pottery. Photo Credit: Heather Platt

Easy Bacon Cheddar Egg-in-Hole Croque Madame. Pottery by Barbara Platt’s Pottery. Photo Credit: Heather Platt

Bacon Cheddar Egg-in-a-Hole Croque Madame

Serves 2

  • 2 slices thick-cut applewood-smoked bacon
  • 2 thick slices Green Rabbit cinnamon raisin bread (or other delicious bread of your choice)
  • 2 farm fresh organic free-range eggs
  • 4 0z Vermont sharp cheddar cheese, thinly sliced
  • 3 tablespoons butter
  • kosher salt
  • freshly ground black pepper

Preheat oven to 400°F.

Place the bacon in a cast iron skillet over medium heat. Cook, turning occasionally with tongs until crisp, about eight minutes. Remove from skillet and place on a paper-towel covered plate. Using a sharp knife, cut an egg-yolk sized circle out of the center of each piece of bread.  In a separate cast iron skillet, melt the butter. Add the bread and cook until lightly browned on one side, about 2 minutes. Flip bread and crack the egg so the yolk falls into the hole. Place the cheddar slices on the bread around the yolk. (Don’t cover the yolk because it is so yellow and pretty.) Place the skillet in the preheated oven and bake until the cheese is melted, about 4-6 minutes. Remove from oven and top with bacon. Season to taste with salt and pepper. Serve hot with a fork and knife.

The best eggs are from Mountain Valley Farm in Warren, VT.

The best eggs are from Mountain Valley Farm in Warren, VT.

Fresh eggs from Mountain Valley Farm in Warren, VT.

Fresh eggs from Mountain Valley Farm in Warren, VT.

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Filed under Bread, Breakfast, Brunch, Eggs, Heather Platt, Lunch

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