Egg in the Hole French Toast
(from largomason’s recipe box)
If you are making egg in a hole French Toast, cut the hole in the bread before you dip in into the French toast batter.
Source: thecynicalchef.wordpress.com
Ingredients
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3 teaspoons butter
- 6 slices thick-sliced French bread
- 1 tablespoon powdered sugar
- Pancake Syrup
Directions
-
Beat the eggs in a large shallow bowl.
-
Add the milk, vanilla, flour, and salt to the eggs. Beat the mixture with a whisk. Be sure all the flour is well combined. – I put the flour in first then the eggs beat them together then add the rest of the milk.
-
Heat a large skillet over medium heat. When the surface is hot, add about a teaspoon of butter.
-
Dip the bread, a slice at a time, into the batter, being sure to coat each side well. Drop the bread onto the hot pan (as many as will fit at one time) and cook for 2 to 3 minutes per side or until the surface is golden brown.
-
If doing egg in the hole, brown both sides then crack the egg in the middle of the hole. Let the egg cook for 2-3 minutes then flip and let cook for 2-3 minutes.
-
Repeat with the remaining pieces of bread.
-
Cut each piece of toast in half diagonally. Arrange six halves of the toast on two plates by neatly overlapping the slices. Sprinkle about ½ tablespoon of powdered sugar over the tops of the toast slices on each plate. Serve with butter and syrup on the side.