Brunch - Baked Eggs in a Hole

by Finy (follow)
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This is #13 in my brunch recipes and this one was salty/sweet, with an egg cut out from the French toast.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2 slices - 1 serving

Few tbsp sugar
½ tsp cinnamon
1 - 2 tbsp butter
2 eggs (or 3)
2 slices thick toast or Brioche bun
1/8 cup milk

Preheat the oven to 170°/150° fan forced.

Mix the sugar and cinnamon together on a plate, and leave.

Melt the butter over a medium heat.

Cut a hole in the bun - I used a biscuit cutter, but a small glass would also work.


Save the middle circles.


Mix one of the eggs and add the milk and a bit of salt.

Dip the bread and the two circles in this mixture, but do not allow it to soak in - dip it quite quickly and let the excess egg drain.

Cook the four pieces on each side for a few minutes or until they are golden brown.


Take them out and dip them in the sugar/cinnamon mixture on each side.

Put some baking paper on an ovenproof tray and place the two pieces of bread on them, on a flat surface.

Add an egg in the holes of each - I did not want to eat so many eggs, so I used the left over egg mixture in the middle of one of the toasts, to cut down on eggs.


Bake for about 15 minutes until the egg whites have set - do not over bake or the yolk will be hard.


Add the circles for the last 5 or so minutes.

I put a bit of salt on the egg, and you could also pour some maple syrup over the top, though I did not on this occasion.

#French toast
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