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!
