Kids can use their favorite cookie cutter shapes to make this hearty breakfast with a grilled cheese-like twist. For little kids: Let them cut out the bread with cookie cutters. For big kids: Let them crack the eggs into the toast cut-outs, sprinkle with Parmesan and (if they're up to it) flip the slices.
Recipe courtesy of Food Network Kitchen
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Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble.

Add the butter to the hot pan to melt with the rendered bacon fat; set aside.

Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate.

Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan.

Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

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