French Toad-in-the-Hole

Bright sunny day out :)

Are you ready for the weekend? I know I am since erm, Wednesday! Brunch is my favourite meal of the week, maybe because it comes by far and only few in between :) I grew up eating French toast on weekends, the smell of fried eggs mingled with butter is all familiar on a Saturday morning. It sets the beginning of a glorious day to do as I wish as it rolls pass warm and lazy for the next 48 hours.

I've since found ways to improve my mum's traditional French toast to a French toad-in-a-hole! Well, it's really more like French toast and egg in a basket but I just wanted to stay true to the namesake of the recipe I adapted from. So here is to a deliciously easy brunch all the same :)

Ingredients

• 4 thickly sliced bread
• 5 eggs
• ½ cup milk
• 1 tbs Parmesan cheese, finely grated
• A knob of butter
• A stalk of fresh parsley, minced for garnishing
• Freshly ground black pepper

Adapted from Amateur Gourmet

Prep work in my tiny kitchen

Directions

1. Cut a hole in all bread slices. I used a cookie cutter for a perfect round hole but it's really not necessary!
2. In a wide shallow dish, whisk in 1 egg with milk, Parmesan cheese and few cranks of black pepper
3. Soak each slice of bread in the egg mixture until well coated on all sides
4. Set a non-stick pan on medium heat with a knob of butter
5. Once the butter is foamy, lay each piece in the pan for 1 minute
6. Break an egg into each of the bread and let it sit until the bottom of the bread is slightly browned. Take a little peek by lifting the corner of the bread without spilling the egg in the hole
7. Once the eggs are a little firm, flip it over to brown the other side
8. Depends on how you prefer the egg: runny egg, 1-2 minutes while an almost hard yolk takes a good 3+ minutes
9. Garnish with minced parsley and have a happy weekend!

Someone likes it runny but not too runny (!)