Description
Egg-In-A-Hole French Toast is a delightful twist on classic French toast, combining the comforting flavors of golden, custardy bread soaked in an egg and milk mixture with a perfectly cooked egg nestled in the center. Topped with melted white Cheddar cheese and fresh chives, this breakfast favorite is served warm with toasted bread centers for dipping. It's a fun, hearty dish perfect for a weekend brunch or special breakfast.
Ingredients
For the Egg-In-A-Hole French Toast
- 4 slices bread, preferably stale
- 4 tbsp. butter, divided
- 8 large eggs, divided
- 1/2 cup milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded white Cheddar cheese
- 1 tbsp. finely chopped chives, for garnish
Instructions
- Cut and Toast Bread Centers: Use a small glass or biscuit cutter to cut large holes from the center of each bread slice. Toast the cut-out centers separately until golden and crisp to use as dippers with your meal.
- Melt Butter: Heat a large nonstick pan over medium heat and melt 2 tablespoons of butter evenly to prepare the pan for cooking the French toast slices.
- Prepare Egg Mixture: In a large bowl, whisk together 4 eggs and 1/2 cup of milk until fully combined. Season the mixture with kosher salt and freshly ground black pepper to taste, then stir in the shredded white Cheddar cheese for added flavor and richness.
- Dunk Bread and Cook First Side: Dip each bread slice into the egg and milk mixture, ensuring it is well-coated but not overly soaked. Shake off any excess egg mixture and place the slices carefully in the heated buttered pan. Cook until the bottom side is golden brown, about 2 minutes.
- Flip and Add Egg: Flip each slice of bread, then crack an egg into the hole in the center of each slice. Season the eggs with salt and pepper. Continue cooking for about 4 minutes for medium doneness of the eggs, adjusting time if you prefer your eggs more or less cooked.
- Finish and Serve: Once the eggs are cooked to your liking and the bread is golden and crispy, remove the slices from the pan. Garnish with finely chopped chives. Serve warm with the reserved toasted bread centers on the side for dipping.
Notes
- Using stale bread helps the slices hold their shape and absorb the egg mixture without becoming soggy.
- Adjust cooking time of the eggs to your preference: less time for runny yolks, more for firm yolks.
- Feel free to swap white Cheddar for other cheeses like Gruyère or mozzarella for different flavor profiles.
- For a richer flavor, use whole milk or add a splash of cream instead of milk.
- This recipe works well with thicker slices of bread like Texas toast or sourdough.
