French Toast Eggs in a Hole

French-Toast-Eggs-in-a-Hole

So there’s this local diner that my husband and I LOVE to go to. I realize how sad that might sound. It even sounds sad to me sometimes. But being able to order breakfast 24/7, I get a kick out of it. They have huge portion sizes, the best toast of your life, and their eggs are phenomenal. I don’t get how you can go out for something as simple as some eggs and toast and whatnot and still not be able to make it exactly the same way at home. You know?!

Have you ever tried to replicate a restaurant dish?! I know I have. I have a whole collection of copycat recipes.But somehow, no matter how close you get… it’s rarely exactly the same. It seems like there’s always a certain something that’s slightly off, even if you can’t put your finger on it. (Although my copycat Olive Garden salad dressing? That, is exactly the same.)

Well anyway. So this recipe idea was inspired by this diner that I love so much. Not because they have it on the menu, but because I love getting a big breakfast combo. I love eating eggs and French toast together. So I figured, why not really combine the two? I’m telling you, it’s heaven. Breakfast heaven. Throw a side of bacon or sauce in there and you’ll be one happy camper. I even suggest it for dinner- be daring 😯

What’s your favorite breakfast food?! 

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French-Toast-Eggs-in-a-Hole

French Toast Eggs in a Hole

Golden French toast sprinkled with sugar and cinnamon and topped with perfectly cooked eggs baked right in the middle.

Ingredients:

  • 1/2 teaspoon cinnamon
  • 1/8 cup sugar
  • 2 Tablespoons butter
  • 3 eggs
  • 1 slice of toast (the thicker the better)
  • 1/8 cup milk
  • 1 pinch of salt
  • Vegetable oil
  • Maple syrup to serve

Directions:

Preheat the oven to 325 degrees.

Mix the sugar and cinnamon together on a plate, set aside.

Melt the butter in a large skillet over medium heat.

Use a shot glass to cut a hole in the middle of each piece of bread. Save the middle.

Take one of the eggs and whisk it in a medium bowl with the milk and salt.

Quickly dip the bread and the holes from the middle into the egg mixture and let the excess drip off. You don’t it to seep through the toast.

Place on the skillet and cook on each side for a few minutes until golden brown.

Preheat the oven to 325 degrees.

Remove the bread from the skillet and toss them on the plate with the sugar to coat.

Place on a baking pan lightly coated with vegetable oil.

Crack the 2 remaining eggs on a flat surface and drop in the middle of each hole (the flat surface prevents the shell from being pushed inside.)

Bake for approximately 15 minutes, until the egg whites have firmed.

Serve with maple syrup and enjoy!

Using slightly stale bread helps prevent too much of the egg mixture from seeping in, which can result in soggier French Toast. Luckily, since we bake these in the oven, the toast has plenty of time to firm up.

I used regular white bread, sourdough or wheat would be great options as well!

French Toast Recipe & Tips from: RecipeTinEats🙂

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