Sheet Pan Egg in a Hole with Bacon and Brussels Sprout Slaw

Ingredients

• 6 tablespoons butter , softened
• 6 slices sourdough bread
• 6 slices thick-cut bacon
• 0.33 cups mayonnaise
• 1 tablespoon ijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon cider vinegar
• 0.13 teaspoons salt
• 0.13 teaspoons black pepper , plus more for garnish
• 1 package russels sprouts , 9-10-ounce
• 1 shallot , thinly sliced
• 6 large eggs
• grated Parmesan cheese , for garnish

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch rimmed sheet pan with parchment paper or foil.

2. 2

   Spread butter on both sides of bread slices; arrange in an even layer on the prepared sheet pan. Bake for 7 minutes; turn slices and bake until lightly toasted, about 3 minutes more.

3. 3

   Using a 2 1/2-inch biscuit cutter or straight-sided glass, remove a hole from the center of each toast slice. Set toast slices and rounds aside.

4. 4

   Arrange bacon in an even layer on the same sheet pan. Bake, turning halfway through, until crisp, 15 to 20 minutes.

5. 5

   Meanwhile, for slaw, whisk together mayonnaise, mustard, maple syrup, vinegar, table salt, and pepper in a bowl. Add Brussels sprouts and shallot; toss to coat.

6. 6

   Transfer bacon to a paper towel-lined plate; let cool. Pour off excess drippings from the pan, leaving parchment or foil in place. Return toast slices to pan, reserving rounds. Crack an egg into each hole.

7. 7

   Bake until whites are set and yolks are desired doneness, 7 to 9 minutes.

8. 8

   Crumble bacon; sprinkle evenly over eggs. Top with slaw. Garnish with flaky salt, Parmesan cheese, and/or additional pepper. If you like, top with reserved toast rounds.