One-Eyed French Toast
Serves 4
French toast embedded with a fried egg updates an old standby: the one-eye, aka eggs-on-a-raft. This version is a savory French toast topped with a runny egg yolk and sitting in a river of sweet maple syrup. So yes, it combines all the flavors and textures you crave when you think about breakfast. Add a salty-porky breakfast meat on the side for a full hearty meal.
INGREDIENTS
- 6 large eggs
- ¼ cup milk
- ½ teaspoon pure vanilla extract
- 4 slices bread
- 1 tablespoon unsalted butter, plus more for serving
- Coarse salt
- Maple syrup, warmed
DIRECTIONS
- In an 8-inch square baking dish, whisk together 2 of the eggs, the milk, and vanilla extract. Using a 2-inch round cookie cutter or drinking glass, cut out a hole in the center of each of the bread slices. Add the slices of bread and cutout rounds to the egg mixture in a single layer and soak, turning occasionally, until the egg mixture is absorbed.
- Heat a large nonstick skillet over medium heat. Swirl in 2 teaspoons of the butter. When it is bubbling, add the bread and bread rounds and cook until golden brown, about 2 minutes.
- Drop a small dab of the remaining 1 teaspoon of butter in each hole in the bread. Crack an egg into each hole. Sprinkle a pinch of salt on each egg. Cook until set, about 1 minute. Carefully flip the egg-imbedded bread slice and the cutout rounds, and cook until the whites are set and the yolks are still runny, about 1 minute more.
- Serve each slice with the cutout round on the side, slathered in butter and drizzled with warm maple syrup.
PANTRY
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