- 12 slices bacon
- 6 slices bread, 1/2-inch thick
- three tablespoons unsalted butter, at room temperature
- 6 huge eggs
- 6 tablespoons freshly grated Parmesan
- 1 1/2 teaspoons fresh thyme leaves
- Kosher salt and freshly floor black pepper, to flavor
- 2 tablespoons chopped clean chives
Directions:
- Preheat oven to 400 tiers F.
- Place bacon in a unmarried layer onto a baking sheet. Place into oven and bake till par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate.
- Lightly oil a baking sheet or coat with nonstick spray.
- Using a three-inch biscuit cutter, make a hollow within the middle of each bread slice.
- Butter one side of the bread slices. Place the bread onto the organized baking sheet, buttered side down.
- Add bacon slices and eggs, gently cracking the eggs into every hollow and preserving the yolk intact. Sprinkle with Parmesan and thyme; season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set, about 12-15 minutes.
- Serve at once, garnished with chives, if desired.