Egg-In-A-Hole French Toast
- 4 slices bread, preferably stale
- 4 tbsp. butter, divided
- 8 large eggs, divided
- ½ c. milk
- kosher salt
- Freshly ground black pepper
- 1 c. shredded white Cheddar
- 1 tbsp. finely chopped chives, for garnish
- Use a small glass or a biscuit cutter to cut big holes from the center of each bread slice. Toast the centers to use as dippers.
- In a large nonstick pan over medium heat, melt 2 tablespoons butter.
- In a large bowl, whisk together 4 eggs and milk. Season mixture with salt and pepper then stir in cheese. Dunk each slice of bread into the mixture to coat, then shake off excess egg mixture and place in hot pan. Repeat with remaining ingredients, working in batches if not all slices fit in the pan.
- Cook until golden, about 2 minutes, then flip and crack an egg into each slice. Season egg with salt and pepper, and continue to cook until the egg is cooked to your liking, about 4 minutes for medium.
- Remove from heat and garnish with chives. Serve warm with the reserved toasted centers.