Description
Egg In The Hole French Toast is a delicious twist on classic French toast, featuring slices of bread with eggs cooked right in the center. This recipe combines fluffy, lightly spiced batter-soaked bread with perfectly cooked eggs nestled inside holes cut into the toast, creating a delightful breakfast dish served warm with syrup and fresh berries.
Ingredients
For the French Toast Batter
- 1 large egg
- 1 Tbsp all-purpose flour (or gluten-free if needed)
- 1 Tbsp granulated sugar
- 2 cups whole milk (or almond milk, or half and half for decadence)
- ½ tsp cayenne pepper (optional)
- ½ tsp freshly ground black pepper (optional)
- 1 dash salt
For the Egg In The Hole
- 6 slices bread, sliced 1-inch thick (Brioche, Texas toast, or French bread)
- 2 large eggs (for the egg in hole)
- Butter (for frying)
To Serve
- Maple syrup, warm
- Berries
Instructions
- Preheat the Oven: Preheat your oven to 300°F to keep the French toast warm after cooking the egg-in-the-hole pieces.
- Prepare the Bread: Using a 3-inch cookie cutter, biscuit cutter, or glass, cut a hole in the center of two bread slices. Save the cutouts if you wish to cook them as well.
- Make the Batter: In a bowl, whisk together one egg, flour, sugar, milk, cayenne pepper, black pepper, and salt until fully combined to form the French toast batter.
- Heat the Griddle: Heat your griddle to 325°F–350°F. Melt a generous amount of butter on it.
- Dip and Cook Bread: Quickly dip the solid bread slices into the batter, soaking both sides, and place on the griddle. Then carefully dip the bread slices with holes and place them on the griddle too. Also dip and cook any leftover cutout shapes. Cook until the bread starts to brown but doesn’t burn.
- Flip and Add Butter: Use a spatula to flip all bread pieces. Add a little more butter to the griddle to promote browning and prevent sticking, especially for the egg-in-hole slices.
- Add Eggs to Bread Holes: Crack each egg into a small bowl to check for shells, then gently pour each egg into the holes of the bread slices on the griddle.
- Keep French Toast Warm: By now, the regular French toast slices and cutouts should be browned on the second side. Remove them from the griddle, place on a wire rack over a baking sheet, and keep warm in the oven.
- Cook Eggs in Bread Holes: When the egg bottoms start to turn white (about 3 minutes), carefully flip the egg-in-hole slices and cook approximately 2 more minutes for over-easy eggs, or until eggs reach your desired doneness.
- Serve: Plate two slices of French toast per person, top each with an egg-in-the-hole slice, and serve warm with maple syrup and fresh berries.
Notes
- Use a sturdy bread like Brioche, Texas toast, or French bread to ensure it holds up when dipped and cooked.
- Adding butter while flipping enhances browning and prevents sticking.
- You can use heart-shaped or other fun cutters for a playful presentation.
- Adjust cayenne pepper to your heat preference or omit if sensitive to spice.
- Ensure eggs are fresh and crack them into a small bowl first to avoid shells in the toast.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
