Toads and Friends on a Log (Eggs and Bacon on a Loaf)

Toads and Friends on a Log (Eggs and Bacon on a Loaf):

Adapted from The Kitchen

12 wooden toothpicks

8 bacon stips

1 baguette or French bread

4 eggs

1/4 tsp. salt

1/4 tsp. back pepper

chopped scallion or parsley for garnish

Preheat oven to 375 degrees F. Soak toothpicks in small bowl of water.

Lay bacon strips on a rimmed baking sheet. Place in oven and partially bake for 10-12 minutes. Remove bacon and place on paper towels to drain. Reduce oven temp to 350 degrees F. While bacon cooks, cut out four evenly spaced circles on the top of the bread using a 2 1/2" - 3" cookie cutter or biscuit cutter. Scoop out the bread to form 3/4" deep or large enough to hold the egg well.

Wrap one piece of bacon around both ends of the bread, securing both sides of the base with a toothpick. Wrap two bacon pieces in the spaces between each hole, overlapping bacon on the top of the bread. Secure the top with 1 toothpick and one on either side of the base. Brush the inside of each well and the crust with the bacon dripping.

Place loaf on a greased baking sheet. Crack an egg into each well. Season each with salt and pepper. Bake for about 15-20 minutes or until the eggs are set and the egg whites are no longer translucent. Garnish with scallion or parsley. Makes 4 servings.

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