EGG-IN-THE-HOLE FRENCH TOAST

Egg-in-the-Hole French Toast image

Provided by Food Network

Time 30m

Yield 4

Number Of Ingredients 11

1/2 cup Fisher® Sliced Almonds, toasted, finely ground
2 large eggs
1/4 teaspoon paprika
2/3 cup unsweetened almond milk
1/4 teaspoon kosher salt
4 slices (about 1/2-inch thick) dense multigrain bread
2 tablespoons unsalted butter
Nonstick spray
4 large eggs
2 scallions, minced, both green and white parts
2 tablespoons maple syrup

Steps:

In a medium bowl, whisk together 1/4 cup almonds, 2 eggs, paprika, almond milk and salt until smooth.
Place the bread slices on a flat surface and use a cookie cutter or a small glass to cut holes (about 2-inches wide) in the center of each. Soak each slice and the bread circles in the egg mix, coating both slides. Heat a medium skillet over medium heat and add half of the butter. When the butter begins to foam and brown slightly, arrange 2 slices in the pan. Cook on the first side over medium heat, 3 to 5 minutes, and then turn the slices over, cooking for an additional 3 to 5 minutes or until both sides are browned and the toast is cooked through. Keep warm. Repeat with remaining bread and bread circles.
Use a kitchen towel to wipe out the skillet and coat with nonstick cooking spray. Fry 2 eggs sunny side up in the skillet. Repeat with remaining eggs. Spoon about 1 teaspoon of the remaining almonds on the bottom of each plate as an "anchor" for each egg. Place a fried egg on top of the nuts and place each piece of toast carefully on top of the egg so the yolk peeks out of the toast hole. Serve a bread circle with each serving. Drizzle with the maple syrup. Top with scallions and remaining almonds.