Eggs in Jail

Ingredients

• 8 slices bacon thick-cut (10 oz. total)
• 12 oz day-old brioche 
• 4 tbsp butter softened
• 4 large eggs 
• 0.1 tsp kosher salt 
• 0.1 tsp pepper 

Equipment

• frying pan
• paper towels
• aluminum foil
• spatula

Directions

1. IN CAMP
2. Brown bacon in a 12-in. cast-iron skillet over medium-high heat, 8 to 10 minutes, turning as needed.
3. Transfer to paper towels and drape with foil to keep warm. Discard fat from pan and wipe pan somewhat clean with a paper towel.
4. Meanwhile, cut 4 brioche slices, each about 1 1/4 in. thick (you'll have bread left over).
5. Spread both sides with about 3 tbsp. butter total.
6. Cut a hole in each slice; set centers aside.
7. Put bread in pan, pressing down slightly to flatten, and set over medium-low heat. Put about 1/2 tsp. butter in each hole, then crack an egg into each.
8. Sprinkle eggs with a little salt and pepper. Cook until bottom of bread is golden, 3 minutes.
9. Flip toast and eggs carefully with a wide spatula.
10. Sprinkle eggs with salt and pepper. Cook until underside of toast is golden and egg is done the way you like, about 3 minutes more for softly set.
11. Transfer eggs and toast to plates. Quickly toast bread centers, then set 1 on each serving.
12. Serve with bacon.
13. *Find at Trader Joe's and other well-stocked grocery stores.