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Bread, Bacon and Tomato Hash
4 to 6 Servings
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This rustic bread hash with bacon, tomatoes and eggs “poached” right in the mix is an easy one-pan meal for breakfast, lunch or dinner. The toasted bread softens slightly as it absorbs the tomatoes’ juices, yielding a satisfying crunchy-chewy texture. Sourdough bread, with its tangy flavor and aroma, works especially well here, but any loaf with a chewy, sturdy crumb does nicely.
ounces bacon, preferably thick-cut, chopped
tablespoons extra-virgin olive oil, divided
01Heat the oven to 450°F with a rack in the middle position. In a 12-inch oven-safe nonstick skillet over medium-high, cook the bacon, stirring occasionally, until brown and crisp, about 8 to 9 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the bacon to a paper towel–lined large bowl; set aside. Pour off and discard all but 2 tablespoons fat from the skillet.
November 24, 2022
Quick and tasty
I had the bacon rendered and the bread toasted, the onion sauteed with the garlic the day before. It comes together so so quick! By the time the oven preheated. Great flavor in the minimal time invested. Everyone liked it. Even the picky eater.
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