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Bread, Bacon and Tomato Hash
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.
4 to 6
Servings
35 minutes
Ingredients
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8
ounces bacon, preferably thick-cut, chopped
-
3
tablespoons extra-virgin olive oil, divided
Directions
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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.
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