Eggs-in-jail is essentially the special, grown-up edition of toad-in-a-hole served during brunch at Outerlands in San Francisco. We stopped in recently at the Outer Sunset institution and took notes with the hope that we might replicate the dish in our own kitchen one day soon.
Outerlands is known for its house-made Levain bread, so finding a good loaf is key. If you’re nearby, you might see if you can buy one from the restaurant. Otherwise, try Jim Lahey’s no-knead recipe. (Dave Muller, the co-owner of Outerlands, tells his bread story.)
From there:
- Take a thick slice (1-1/2-inch) and cut a hole into the center (sized so that two eggs will fill it flush to the top). Save the cut-out piece.
- Par-cook your bacon in a skillet and then set it aside, reserving the grease to the side. (You could also use butter.)
- Place bread into the greased skillet and crack two eggs directly into the hole. Season with salt and pepper.
- Cook 3-4 minutes before flipping quickly—taking care not to spill out the eggs. This might take some practice.
- Toast bread cut-out and crisp bacon to the side while the eggs finish.
- Finish with sautéed seasonal greens. Avocado optional.
Looking forward to sharing some more Outer Sunset-San Francisco favorites in a travel guide tomorrow! Stay tuned.
P.S. A 5 Things guide to Western San Francisco; visiting the DeYoung Museum in Golden Gate Park; and how to ride a cable car. Also, more egg dishes.
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