Do you know what breakfast never fails to impress? Eggs-in-a-hole! And why shouldn’t it? It’s like a complete delicious breakfast in one adorable little package. Maybe the success is based on its simplicity – after all, a runny egg has no better companion than a piece of toast! Here we’ve simplified it even more because now you don’t have to stand over a hot stove to make it. Go ahead and make six at once in the oven with our Sheet Pan Egg-in-a-Hole. (And we went ahead and threw in some bacon too. What’s breakfast without bacon?)

This is pretty darn easy as far as delicious breakfasts go. You’ll want to start by half-cooking the bacon on a sheet pan in the oven – you want it mostly cooked but still pliable and not crispy quite yet. From there, you’ll cut out a hole in the center of each slice of bread, butter one side (or both if you feel like it!), and place each piece buttered side down on a baking sheet.

You then take two strips of bacon and lay them in an ‘x’ over each hole, pushing them down a bit if you need to, and then crack an egg over the top. Do it gently – these aren’t quite as endearing with broken yolks. I like to adorn these with salt, pepper, and a little Parmesan cheese, but a few red pepper flakes wouldn’t be remiss here.

Twelves minutes should give you soft yolks that are perfect for dipping… Speaking of which – you can take those circular bread cutouts and toast them up on another sheet pan; they’re ideal for breaking those sunny, runny, yolks!