Best French Toast Eggs Recipes

EGGS AND SAVORY FRENCH TOAST WITH CHEESE AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter.
• Arrange bread slices in a single layer in the baking dish.
• Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese.
• Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
• Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer.
• Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon.
• Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.

PARMESAN FRENCH TOAST WITH PANCETTA AND EGGS

Steps:

• Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
• Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
• Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

FRENCH TOAST VARIATION OF EGGS IN A BASKET

Steps:

• Whisk 4 eggs together in a bowl.
• Cut 2-inch holes out of the center of each bread slice, reserving the cut-outs.
• Heat olive oil in a skillet over medium heat.
• Dip bread into the whisked eggs, covering completely on both sides. Place each piece of dipped bread, 1 at a time, into the hot skillet; immediately crack an egg into the hole of the bread. Cook until egg is over-easy, about 1 minute per side.
• Dip the bread cut-outs into the remaining whisked eggs and cook in the hot skillet until browned, about 2 minutes per side. Place the centers back into the center of each piece of bread to complete the top of the "basket".

SAVORY FRENCH TOAST WITH SWISS CHARD AND EGGS

Steps:

• Preheat the oven to 200˚ F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop.
• Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven.
• Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey.

FRENCH TOAST EASTER EGGS

Steps:

• Cut each slice of bread with a 3-in. oval cookie cutter; discard crust. In a bowl, beat eggs, orange juice, sugar, orange zest and salt. Melt butter in a large skillet. Dip both sides of bread into egg mixture; cook in butter until golden brown on both sides. Meanwhile, heat jellies in microwave-safe bowls just until warm. Transfer each to a separate plastic or pastry bag; cut a small hole in the corner of bag. Decorate French toast to resemble Easter eggs.

FRENCH TOAST EGGS

Steps:

• Whisk all ingredients together except syrup and toast.
• Pour mixture in a preheated skillet and prepare eggs to your preference (omelette-syle, etc. I scramble with a fork).
• Heat up syrup in a microwave.
• Place cooked egg on toast.
• Pour on syrup and sprinkle on some more cinnamon and/or sweetener if desired Eat& Enjoy!

FRENCH TOAST - NO EGGS

Steps:

• Mix all ingredients together. Then coat bread and cook.