Whenever I’m out to brunch, or even if I’m making it at home, I have a really hard time choosing between sweet and savory. Luckily, I’ve got a special — yet weekday-ready — breakfast that’s both, and pretty much perfect any time of day.
This tasty recipe combines two favorites into one: egg-in-a-hole and French toast! For ease, the recipe is baked, so no need to stand over a hot stove. And with a parchment lining on your baking sheet, cleanup is a snap. To serve, drizzle with maple syrup and garnish with fresh fruit.
Baked French Toast Egg-in-a-Hole
Makes: 4 servings
- 4 thick-cut slices day old Italian bread
- 6 eggs, divided
- 1/2 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon sea salt
- Maple syrup and fruit for garnish
- Preheat oven to 425 F.
- Line a rimmed baking sheet with parchment paper. Use a 3-inch biscuit cutter to cut holes out of each of the 4 slices (retain the holes).
- In a medium-sized bowl, whisk to combine 2 eggs, milk, sugar, and sea salt. Working quickly, dip each piece of bread (slices and holes) into the egg mixture and arrange on prepared baking sheet.
- Slide into oven and bake for 5 minutes. Carefully flip each slice. One at a time, crack each of the remaining eggs into a small bowl and tip into a hole in each of the 4 slices with cutouts. Sprinkle a tiny pinch of sea salt over each egg. Slide back into oven and bake 8-10 minutes more, or until eggs have set up and French toast is a light golden brown. (Note that baked eggs will look translucent even when cooked through — to test for doneness, shake pan a bit and look for firm whites and yolks with just a bit of movement.) Serve immediately with a drizzle of maple syrup and a side of fresh fruit.