Saturday, November 05, 2011

Breakfast #49: French Toasted Egg-In-A-Hole

This blog has always been something personal for me.  Not personal in such that it was a secret in any way.  I mean, it is out here for the whole universe to see, right?  But personal in that it has always been very much just (or is it really just a “just”?) a journal of my culinary exploits.  And not fancy exploits by any means.  My home cooking, what I like to eat, what I like to make for my family, what I like to prepare just for me.  And with that, little bits of my (and our) life as well.  What we cook and eat and live every day.

For over six years blogging has been my beloved hobby, my baby, my solace, my me-time, “my place”.  Yet, when I think about, over these past six years, it has grown to be more than just mine.  It’s yours too.  You, who leave wonderful comments, words of encouragement and great suggestions.  You, who email to say that “you’ve never really cooked before” but you read something here that gave you a push and oh how wonderful it felt (how I love these!!!).  You who never comment at all but keep coming back.  You must know that to me, you are all the bee’s knees.  You are a big part of what inspires me to keep blogging, to keep reaching out.  So in a way, YOU are a part of this blog as well. 

And for that I’d like to say THANK YOU!!!

And, although I never have before, I’d like to take this moment to ask:  What would YOU like to see more of on 80 Breakfasts?  I’d love to hear your suggestions, your whims and fancies, simple or fantastical.  I would truly be so happy to hear them all!  Leave a comment or send me an email at eighty_breakfasts(AT)yahoo(DOT)com.  You can also send a message via Twitter @80breakfasts.  The year’s end is almost upon us and it will soon be time for another set of resolutions…maybe you can help me with my list.

Meanwhile, let’s enjoy some breakfast shall we? :)

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!

I like to use a hearty brown bread for this.  Try to get an unsliced loaf so you can control the thickness of your slice.  This is quite an important part of the whole procedure I think.  Here’s what I do: I crack an egg into a small bowl or cup that is more or less the diameter of my cookie cutter, then I slice the bread as thick as the depth of the egg in the bowl.  Pretty clever, huh?

This is already a delicious and nourishing breakfast as is, but if it’s the weekend, and you’re with the people you like best in the world, you may want to serve this with some breakfast sausage and maple syrup.  I’ve sprinkled a bit of arugula flowers on top as I had just come from the market and my favorite organic farmer waved a bouquet of wild arugula at me, knowing how much I love it.

Thank you once again for being a part of this blog, and to that extent, a part of my life.  Sending you all warm thoughts and virtual hugs this weekend! :)


Rosa's Yummy Yums said...

That is a wonderful idea!



Shalum said...

Hmmm, all the stuff you post are quite good already. Just post more good stuff. I like that you have different ways to cook something-like eggs or oatmeal. So, it's really nice that you make fancy stuff of regular breakfast fare.

Keep cooking, shooting and posting. God bless :)

Anonymous said...

My favs are your savory breakfast recipes. Thank you for so many good ideas -- request even more, please!


Ling said...


Lula said...

I've done this recipe a little different before but it is yummy! I top it with a slice of swiss bread and a salad made with arugula, bacon bits and balsamic! I love yours though, will try it!

Melanie @ Melanie Cooks said...

Egg with french toast? I love it! What a great presentation!

ChichaJo said...

Thanks Rosa :)

Hi Shalum! Thanks for the feedback and for always coming back for more :) Much appreciated!

Hi Angie! Thank you and will do!! :)

Hi Ling! Hahaha! You always manage to make me laugh out loud :)

Hi Lula! Love the sound of that salad with this...must try!

Thank you Melanie! And thanks for stopping by :)

Yukari - The Kitchen Fairy said...

Delicious breakfast! Perfect for a Sunday Morning! Beautiful Blog! Come visit me if you like :)

G said...

i need to try your previous post about eggs and anchovies before i dive into this one but the technique here is slightly intimidating. haha but i know it's doable, really doable. continue churning out more posts like this! :) cheers! :)

Jam said...

When I make french toast, I use day old bread. And yes, if I cannot find the french toast sliced loaf, I buy a whole loaf and slice it myself. Some people will use day old bread, soak it in the egg batter and leave it for a few minutes before actually "frying". I don't like mine too soaked up so I just fry it as soon as it comes out of the batter. Using day old bread will give you the same result but eliminating the wet/ soggy texture in most french toasts, even if you (accidentally)leave the bread a tad too long in the batter.

Peabody said...

I love the idea of a french toast in a whole...takes it to a new level.

ChichaJo said...

Thanks Yukari for visiting and for the nice comment! I will stop by as well :)

Hi G! Will do! This may seem a little more complicated but believe me, if I can do it anyone can! ;)

Hi Jam! Day old bread is definitely the best for French toast :) I usually like to use challah for regular French toast but for an egg-in-the-hole I like wheat or whole grain bread :)

Hi Peabody! It does :) I like it too!

Midge said...

I'm reading this at my work-desk and wondering how gorgeous this would be if made with a slice of rye, a fresh duck egg, and some homemade sausage patties. Ah, bliss...!

Nettie Moore said...

This looks so nummy!!

Marga said...

This looks fabulous. I haven't had time to cook breakfast in months, but this weekend I will, so think I'll be trying it!

The Lady Prism said...

Ƹ̴Ӂ̴Ʒ ♥ •ღ
Ƹ̴Ӂ̴Ʒ ♥ •ღ
Hi there! I peek in but rarely comment - am' shy, hehehe!

Whatever you post is just ok with me. There's such a homey fun feel in everything here, kinda' like you're cooking with all of us in your kitchen as well. I'll have to go through your other posts later and take notes.

Thanks truly for the food - AND - the vibes!

Ƹ̴Ӂ̴Ʒ ♥ •ღ

Sammy Nams said...

Yum, looks great! Time to make breakfast in bed for my wife like a boss! =D

ChichaJo said...

Hi Midge! That does sound blissful!

Hi Nettie! Thanks :)

Hi Marga! Thank you! Hope you like it :)

Hi Lady Prism! Thanks for leaving such a nice comment! I do like feeling like I am cooking with all of you! :)

Hi Sammy! Good boy! Hehe :)

katiez said...

That looks like the perfect breakfast... I need sausages!
6 years - Time flies!

Paz said...

I love this. Will have to try it soon!

Anne said...

My youngest son doesn't like eating slice bread but with egg in it, I'm sure he'll definitely love this :)

Mom-Friday said...

Fantastic! After your raisin-apple French toast, I have to try this one soon! :)))
Happy 6 years of blissful blogging! :)

GiovanniG said...

I love the nostalgia of eating the egg in a hole with some maple sausage links or bacon, GREAT post! Always easy and fun recipes! I'm also glad to see that you are involved and care about your blog!

ChichaJo said...

Hi Katie! Time indeed flies when you are having fun :)

Hi Paz! Hope you like it!

Hi Anne! This is a fun way to serve it so kids might get a kick out of eating it :)

Hi Mom-Friday! Thank you! Hope you enjoy this one too! :)

Hi Giovanni! Thanks! This does feel like a nostalgic dish doesn’t it? :)

love cooking said...

I used to do something similar to this, even for my supper. :) Sprinkle some sugar on the bread when pan fry it, should be good too. :)

givemetravelfunds said...

lovely new banner joey :) I think i'm gonna make this toast soon

juanderfulpinoy said...

i never cook but i will try this myself thanks for sharing this delicious food .Nagutom tuloy ako,

makunat said...


ChichaJo said...

Hi love cooking! I could actually have this any time of day :)

Thanks Lee! Hope you like it! :)

Hi Juanderfulpinoy! You should give cooking a try…it’s not as hard as it looks and can be so rewarding (what better reward than feeding yourself something yummy right?) :)

Thanks Makunat! :)

John said...

OMG! This picture just made me soooo hungry. Thanks!

Randie said...

Looks like I am making "Brinner" tonight!

hermesdad said...

Just discovered your flog today, and I'm thrilled by what I see. I grew up with a dad who loved making "goo-goo eyes" like these, but as an adult when I've made them they've always left me thinking something could be stepped up. And you've done it! This is the perfect combination, goo-goo eyes with french toast. As for suggestions to write about, when my best friend and I go out to the farmhouse he rents. We always pick up fresh eggs from one of the local farmers and Greg often makes "shrimp and eggs". Sounds unusual, but is so delicious. I'm not privy to his recipe, but I know there are scallions and some worcestershire in it. It's pretty basic, but oh so good. Just an idea, since you asked. Can't wait to read more from you.