Blechei egg in a hole with bacon and rose processes.
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Preheat the oven to 400 degrees F (200 degrees C). Place a 13×18-inch tin pan with parchment paper or foil.
Spread the butter on both sides of bread slices; Arrange in an even layer on the prepared sheet metal pan. Bake for 7 minutes; Turn the slices and bake until it is slightly roasted, about 3 minutes further.
With a 2 1/2-inch biscuit cutter or a straight glass, remove a hole from the middle of each toast slice. Put toast slices and rounds aside.
Arrange the bacon in an even layer on the same sheet metal pan. Bake and turn up to crunchy, 15 to 20 minutes.
In the meantime, to hide mayonnaise, mustard, maple syrup, vinegar, table salt and pepper in a bowl, in the meantime. Add Brussels sprouts and shallot; Throw to coat.
Move forward
Chill slat to 1 day if you can do it in advance.
Transferred bacon to a tapered panel; Let cool. Drain excess drops from the pan and leave the parchment or film on the spot. Put the toast slices back into the pan and reserve rounds. Crack an egg in every hole.
Bake until white are set and egg yolks are desired for 7 to 9 minutes.
Stray bacon; Sprinkle evenly over eggs. Top with herb salad. Garnish with scaly salt, parmesan and/or additional pepper. If you want, enter with reserved toast rounds.
