Egg-in-the-Hole Almond French Toast

Egg-in-the-Hole Almond French Toast
  • Yield: 4 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 15 Mins.
  • 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.  
  • For a Fresh Twist: Make the French toast a little in advance, and then fry the eggs and serve when ready. The French toast has to be cooked a little longer because the multigrain bread is a little coarser and takes longer to tenderize as it cooks.


  • French Toast Batter:

  • 1/2 cup Fisher® Sliced Almonds, toasted, finely ground
  • 2 large eggs
  • 1/4 teaspoon paprika
  • 2/3 cup unsweetened almond milk
  • 4 slices (about 1/2-inch thick) dense multigrain bread
  • 2 tablespoons unsalted butter
  • Eggs:

  • non stick pan
  • 4 large eggs
  • 2 scallions, minced, both green and white parts ,for food safety, gently rub produce under cold running water
  • 2 tablespoons maple syrup


  1. Prepare the French Toast: In a medium bowl, whisk together 1/4 cup almonds, 2 eggs, paprika, almond milk and salt until smooth.
  2. Make the French Toast: 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 sides. 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, 3-5 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. 
  3. Cook the eggs: Use a kitchen towel to wipe out the skillet and coat with nonstick spray. Fry 2 eggs sunny side up in the skillet. Cook eggs until both the yolk and the white are firm. 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 maple syrup. Top with scallions and remaining almonds.

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