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One-Eyed French Toast

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"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."

List of Ingredients

â—¦ 6 large eggs
â—¦ ¼ cup milk
â—¦ ½ teaspoon pure vanilla extract
â—¦ 4 slices bread
â—¦ 1 tablespoon unsalted butter, plus more for serving
â—¦ Coarse salt
â—¦ Maple syrup, warmed


Recipe

In an 8-inch square baking dish, whisk together two 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 two 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.

Serves 4