Delicious, savory French toast with an egg-in-hole, and lots of ooey gooey Cheddar cheese. Perfect for breakfast, Sunday brunch or even a quick weeknight dinner (I won't tell anyone!)
¼cupof milkI used almond milk here because I like how it pairs with the cheese!
For the toast:
4slicesof breadpreferably brioche
1tablespoonof butter
1eggoptional if you don't want the egg-in-hole
Lots of cheddarseriously, this is to your taste - you want at least a tablespoon to cover the slice
½teaspoonsalt
½teaspoonfresh ground black pepperor a couple of twists, to your liking
Instructions
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.
Notes
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)