Egg-in-a-Hole with Spinach & Bacon

Egg-in-a-Hole with Spinach & Bacon

2 Reviews
From: EatingWell Magazine, March/April 2015

When you make this cute breakfast-for-dinner recipe, also known as toad-in-a-hole or a one-eyed jack, you can vary it by using kale or even Swiss chard in place of the spinach.

Ingredients 4 servings

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  • 3 slices center-cut bacon
  • 1 tablespoon extra-virgin olive oil, plus more if needed
  • 3 large cloves garlic, minced
  • 1 pound spinach (about 16 cups), tough stems removed
  • 1 teaspoon red-wine vinegar
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 large slices country-style whole-wheat bread ( ¾-1 inch thick)
  • 4 large eggs


  • Active

  • Ready In

  1. Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
  2. Cook bacon in a large cast-iron skillet over medium heat until crisp, 7 to 9 minutes. Drain on paper towels. Pour the bacon fat into a small heatproof bowl. If necessary, add oil to make 2 tablespoons.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add garlic and cook, stirring, about 30 seconds. Add spinach by the handful and cook, stirring, until wilted, about 5 minutes. Transfer to a colander; press out excess liquid. Return the spinach to the pan and season with vinegar, ¼ teaspoon pepper and salt.
  4. Cut a 3½-inch hole in the middle of each slice of bread. (Save the rounds for another use, if desired.) Heat 1 tablespoon of the reserved bacon fat in the skillet over medium-high heat. Cook 2 slices of bread, pressing with a spatula, until lightly browned, 1 to 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fat and bread. Fill each hole with spinach. Make a deep well in the spinach and break an egg into each well.
  5. Bake, rotating the baking sheet 180 degrees about halfway through, 10 to 14 minutes for soft-set yolks. Serve sprinkled with crumbled bacon and the remaining ¼ teaspoon pepper.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 open-face sandwich
  • Per serving: 302 calories; 13 g fat(3 g sat); 6 g fiber; 30 g carbohydrates; 19 g protein; 268 mcg folate; 191 mg cholesterol; 3 g sugars; 3 g added sugars; 10,909 IU vitamin A; 33 mg vitamin C; 238 mg calcium; 5 mg iron; 646 mg sodium; 886 mg potassium
  • Nutrition Bonus: Vitamin A (218% daily value), Folate (67% dv), Vitamin C (55% dv), Iron (28% dv), Calcium (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 medium-fat meat, 1 fat

Reviews 2

October 21, 2017
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By: Sabrina
Good idea for a quick, easy, and healthy dish. Since I have to eat gluten-free, which means buying very expensive bread ($7.00 for a smaller loaf with smaller slices than regular bread), it would be a waste of money and food to cut out the centres and throw them away. To modify this recipe, I would toast the cut-out bread to have on the side or simply toast the bread as you did in the pan or in a toaster, and prepare the spinach/egg/bacon per the recipe and place it on top of the whole slice of bread.
April 30, 2017
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By: rlocati1
Used light whole wheat bread and I had some left over wilted fresh beet greens. I never have had a lot of luck getting the egg to cook correctly in the "hole" without the bread getting too well done for my liking. I have "cheated" and made an over easy egg, lightly buttered toast and the add to the skillet to brown on both sides, and then put it together open faced. What I liked about this recipe is the idea of using the greens, and bacon. I used Al fresco chicken bacon. Only 15 calories per slice. Will do often.
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