French Toast is a mix of all the delicious things you can think of - buttery bread dipped in eggs, and so sweet ... But wait. Who said that all French toasts have to be sweet?! Don't get me wrong, I love myself a sweet French toast. Who doesn't love the sugary, delicious gooeyness of a sweet French toast? That said, this savory French toast hits all the marks as well. And what's better is that it's super versatile. Quick breakfast? You got it. Hosting friends for Sunday brunch? Yep. Don't feel like making yourself dinner? We got you covered there as well.
What are the ingredients for this delicious dish?
All you need is a slice of bread, eggs, some milk, and lots of cheddar cheese. Oh, and salt and pepper! The great thing is that you can make this with whatever you have. Want it more spicy? Add some chili flakes. You want it to be more scrumptious? Add parsley or fresh herbs - the possibilities are endless.
How do you cook the eggs so it doesn't break the yolk?
This is a bit tricky, but not difficult. You first punch out a hole (or punch down) on the slice of bread so it forms an indent you can crack the egg in. The key is to first cook that side - that is, the side where you just made a hole. Counter-intuitive, I know! But this works because once the top is cooked, you flip the slice, then crack the egg in the hole and then cook it for a minutes until the whites set. Then, you can carefully flip the toast so the top cooks as well - for just a few seconds. Add cheese and serve.
Alternatively, if this all sounds too complicated, there's a simpler trick. Punch out a hole using a cookie cutter. Toast one side. Flip. Crack the egg in the hole. Wait for it to cook. Serve with a generous helping of cheese! Your delicious, savory French toast with egg is ready. And just as delicious!
What type of bread works best?
I am super partial to buttery breads, like brioche or challah for making French toast - and especially for savory French toasts. I've found that they absorb the egg much better. And they're just delicious to begin with! The only thing that's important though, is that the thickness of the slice is good enough to hold an egg-in-the-hole. But speaking of eggs though - if you've ever been bewildered by the different egg labels in supermarkets, just know you're not alone. Check out my other post on pesky egg labels
What do you with the leftover eggs in the mixture?
Typically, breaking two eggs to make the egg mixture will be enough to make four slices of this savory French toast. So, ideally, you find someone to share this deliciousness with - or, honestly, just eat 'em all yourself. We recently made too many so I reheated them in the oven a few hours after I made them. Still delicious. So, worst case, just pop 'em in an oven for a snack!
Savory French Toast (with Egg in Hole)
For the egg mixture:
- 2 eggs
- ¼ cup of milk, I used almond milk here because I like how it pairs with the cheese!
For the toast:
- 4 slices of bread, preferably brioche
- 1 tablespoon of butter
- 1 egg, optional if you don't want the egg-in-hole
- Lots of 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
- 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.
- 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)