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French Toast Egg-in-a-Hole

Baked French Toast Egg-In-a-Hole
image source: elizabeth spark

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
image source: elizabeth spark

Baked French Toast Egg-in-a-Hole

Makes: 4 servings

Ingredients

  • 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

Directions

  1. Preheat oven to 425 F.
  2. 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).
  3. 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.
  4. 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.
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