Savory French Toast (with Egg in Hole)
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 slices
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Calories
159 kcal
Savory French Toast (with Egg in Hole)
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Delicious, savory French toast with an egg-in-hole, and lots of ooey gooey Cheddar cheese. Perfect for breakfast, Sunday brunch or even a quick weeknight dinner (I won't tell anyone!)
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Ingredients
For the egg mixture:
- 2 eggs
- ¼ cup milk I used almond milk here because I like how it pairs with the cheese!
For the toast:
- 1 tablespoon butter
- 4 lices bread preferably brioche
- 1 egg optional if you don't want the egg-in-hole
- cheddar seriously, this is to your taste - you want at least a tablespoon to cover the slice
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper or a couple of twists, to your liking
Instructions
- In a bowl (big enough to hold a full slice of bread) - whisk together 2 eggs and the almond milk
- Heat a cast iron skillet (or pan) on low to medium flame - melt the butter on the pan
- Push down on a slice of bread (in the middle) to make an indent that's large enough to hold an egg later - if you don't want to mess around, use a cookie cutter and scoop out the bread in the center
- Dip this slice of bread in the egg mixture and place on the pan, top down (i.e. the part where you just made the indent, down on the pan; or if you've cut out a hole, doesn't matter!)
- Toast for about 1 minute, and then flip over
- Now crack the other egg into the indent / hole and let it cook for 2 minutes (until the whites set)
- If you made an indent, then slowly and carefully flip the egg to the other side and cook for a minute; then flip back, add cheese, and serve hot. If you made a hole, you can just toast for another minute and serve.
Notes
- Judging the bread to egg mixture ratio is an art form. You want to get it fully drenched but not too soggy. But here's the thing - this recipe is super forgiving. I've made plenty a gloppy mess, and it still tastes delish.
- Cooking on low heat is really important. If you cook too high, then you risk burning the bread without cooking the eggs properly. Don't heat up beyond a medium flame, and use a cast iron pan if you can - it spreads heat more evenly (though it takes longer to warm up)
Nutrition Information
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Calories
159kcal
(8%)
Carbohydrates
14g
(5%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
132mg
(44%)
Sodium
498mg
(21%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
292IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4slices
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 132mg | 44% |
| Sodium | 498mg | 21% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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