This savory, protein-packed twist on a sweet classic does not disappoint. The almonds provide great texture, flavor and added protein without making the dish too dairy-rich or heavy. Plus, it’s pretty impressive looking without being hard to pull off. It’s really about seeing that beautiful yolk peeking out from this nut-enriched French toast.
Egg-in-the-Hole Almond French Toast
Almond
Breakfast / Brunch
Vegetarian
prep
15
minscook
15
minsmake
4
servings2
eggs
2/3 cup
unsweetened almond milk
1/2 cup
Fisher® Sliced Almonds, toasted, finely ground and divided
1/4 teaspoon
paprika
4 slices
dense multigrain bread (1/2-inch thick)
2 tablespoons
unsalted butter, divided
4
eggs
2 tablespoons
maple syrup
2
green onions, sliced
Food Safety Instruction
DIRECTIONS
- For French Toast: Whisk eggs, milk, ¼ cup Fisher® Almonds, paprika and a pinch of salt in medium bowl until well blended.
- Use 2-inch round cutter or small glass to cut out circles from center of each bread slice.
- Melt half the butter in medium skillet on medium heat. Dip 2 bread slices and 2 circles in egg mixture. Arrange in pan when butter begins to brown. Cook 3-5 minutes on each side or until browned. Repeat with remaining butter and bread. Keep warm.
- For Eggs: Wipe out skillet and coat with nonstick spray. Heat on medium heat. Cook 2 eggs sunny-side up until yolks and whites are firm. Repeat with remaining eggs.
- Spoon about 1 teaspoon of the remaining nuts on center of each serving plate. Top with 1 egg. Place 1 French Toast piece carefully on top of the egg so the yolk peeks out of the toast hole. (Serve toast circles on the side). Drizzle with maple syrup. Top with onions and remaining nuts.
PRODUCT USED
Tips
French Toast can be made ahead of time. When ready to serve, fry eggs and continue as directed.
To toast almonds, heat in dry skillet on medium heat 5-7 minutes, stirring frequently.
