Rhenish-Hessian Egg in the Hole

Ingredients

In this adaptation, the Italian Occhio di bue is transformed into a Rhenish-Hessian delight by incorporating regional ingredients and flavors. The addition of bacon adds a savory element, while the use of rustic bread gives the dish a heartier texture. The dish is also seasoned with traditional Rhenish-Hessian herbs, which infuse it with a distinct flavor profile. We alse have the original recipe for Occhio di bue, so you can check it out.

• 4 slices of rustic bread 4 slices of rustic bread
• 4 eggs 4 eggs
• 4 slices of bacon 4 slices of bacon
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Using a round cookie cutter or a glass, cut a hole in the center of each bread slice.
2. 2.
   In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter over medium heat.
4. 4.
   Place the bread slices in the skillet and crack an egg into each hole.
5. 5.
   Season the eggs with salt and pepper.
6. 6.
   Cook the eggs for about 2-3 minutes, until the whites are set but the yolks are still runny.
7. 7.
   Carefully flip the bread slices and cook for an additional 1-2 minutes.
8. 8.
   Remove the Rhenish-Hessian Egg in the Hole from the skillet and transfer to serving plates.
9. 9.
   Crumble the cooked bacon over the eggs and sprinkle with chopped parsley.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Bacon — For a healthier alternative, you can use turkey bacon or omit it altogether for a vegetarian version.
• Rustic bread — Choose a hearty bread with a thick crust to ensure it holds its shape during cooking.

Tips & Tricks

• To prevent the bread from burning, keep an eye on the heat and adjust it if necessary.
• For a touch of sweetness, serve the Rhenish-Hessian Egg in the Hole with a dollop of apple compote or a side of fresh fruit.
• Experiment with different herbs such as thyme or chives to add your own twist to the dish.
• If you prefer your eggs well-done, cook them for an additional minute on each side.
• Serve the dish with a side of sautéed mushrooms for an earthy flavor boost.

Serving advice

Serve the Rhenish-Hessian Egg in the Hole hot, straight from the skillet, to ensure the eggs are perfectly cooked and the bread remains crispy. Pair it with a cup of freshly brewed coffee or a glass of orange juice for a complete breakfast experience.

Presentation advice

Arrange the Rhenish-Hessian Egg in the Hole on a rustic wooden board or individual plates. Garnish with a sprinkle of fresh parsley and a few bacon crumbles for an appetizing presentation.