French Toasted Egg-In-A-Hole

French Toasted Egg-In-A-Hole

French Toasted Egg-In-A-Hole

• 1 + 2 eggs
• 1/4 cup milk (full fat or low fat are fine, not skim)
• 2 slices of your favorite bread
• A couple of generous pats of butter

- Whisk 1 egg and the milk until fully incorporated.  Place the mixture in a shallow bowl.

- Cut out a circle in the middle of a slice of bread with a 2.5 inch cookie cutter.  Repeat with the other slice of bread.

- Place the bread (slices and the small circle cut-outs) in the milk egg mixture.  Soak one side and then the other, for about half a minute on each side (not too long or it will get soggy!).

- While your bread is soaking, melt a pat of butter in a non-stick skillet.  When the foam has subsided add the bread.  Cook until toasted and bronze on one side – flip to cook the other side.  Right after flipping the bread over; pour one egg into the hole.  Let this cook until the bread is golden brown and the underside of the egg whites are set enough to flip.  Flip carefully to cook the top of the egg to your liking – I like the white to be just set and the yolk to still be runny.  This happens in a matter of seconds so be confident and quick – flip, pause, and remove from pan.  Repeat with the other slice.  Cook the bread circles as you would regular French toast.

- Serve immediately!

Original Recipe from: http://80breakfasts.blogspot.com/2011/11/french-toasted-egg-in-hole.html