Shaved Brussels sprout slaw and a maple vinaigrette elevate the classic egg in a hole breakfast dish.
6 tablespoons butter, softened
6 slices thick-cut sourdough bread
6 slices thick-cut bacon
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon cider vinegar
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper, plus more for garnish
1 (9-10-ounce) package shaved Brussels sprouts
1 shallot, thinly sliced
6 large eggs
flaky salt and/or freshly grated Parmesan cheese, for garnish
Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch rimmed sheet pan with parchment paper or foil.
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.
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.
Arrange bacon in an even layer on the same sheet pan. Bake, turning halfway through, until crisp, 15 to 20 minutes.
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.
