Bread, Bacon and Tomato Hash

配料

8 ounces bacon, preferably thick-cut, chopped

3 tablespoons extra-virgin olive oil, divided

6 ounces rustic bread, preferably sourdough, cut into rough ½-inch cubes (4 cups)

1 medium yellow onion, chopped

Kosher salt and ground black pepper

2 medium garlic cloves, minced

1 pint grape tomatoes, halved

6 large eggs

Sliced scallions, to serve

Optional garnish: Store-bought pesto

步骤

Heat the oven to 450°F with a rack in the middle position. In a 12-inch oven-safe nonstick skillet over medium-high, cook the bacon, stirring occasionally, until brown and crisp, about 8 to 9 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the bacon to a paper towel–lined large bowl; set aside. Pour off and discard all but 2 tablespoons fat from the skillet.

To the reserved bacon fat in the skillet, add 1 tablespoon oil and heat over medium-high until shimmering. Add the bread and cook, stirring often and reducing the heat as needed to prevent scorching, until golden brown and toasted, about 5 minutes. Transfer to the bowl with the bacon and wipe out the pan.

In the same skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add the onion and ¼ teaspoon salt; cover and cook, stirring occasionally, until the onion is softened and lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and ½ teaspoon salt; cover and cook, stirring occasionally, until the tomatoes begin to release their juices, about 3 minutes. Using a silicone spatula, press on the tomatoes a few times so they release more of their juices.

Return the bread and bacon to the pan. Cook, stirring, until the bread absorbs the tomatoes’ juices, about 1 minute. Taste and season with salt and pepper. Use the back of a large spoon to make 6 evenly spaced indentations in the tomato-bread mixture, each about 2 inches in diameter. Crack 1 egg into each well, then sprinkle with salt and pepper. Transfer to the oven and cook until the bread is crisp and the egg whites are set but the yolks are still runny, 6 to 7 minutes. Remove the pan from the oven (the handle will be hot). Serve sprinkled with scallions.

备注

This rustic bread hash with bacon, tomatoes and eggs “poached” right in the mix is an easy one-pan meal for breakfast, lunch or dinner. The toasted bread softens slightly as it absorbs the tomatoes’ juices, yielding a satisfying crunchy-chewy texture. Sourdough bread, with its tangy flavor and aroma, works especially well here, but any loaf with a chewy, sturdy crumb does nicely.