It’s really about seeing that beautiful yolk peeking out from this French toast. The French toast has to be cooked a little longer because the multi-grain bread is a dense and takes longer to tenderize as it cooks. If you like a fully cooked fried egg but want that beautifully cooked yolk, do not turn them over and hide the pretty yolk. Simply lower the heat and cook the eggs a little longer over low heat. There is a push pull between savory (mustard) and sweet (maple syrup) so go light on the syrup to give the eggs a chance to find both sides of this flavor equation.
French Toast batter:
3 large eggs
1 tablespoon Dijon mustard
1 teaspoon dry ginger
1 tablespoon maple syrup
3/4 cup whole milk
4 slices (at least 1/2 inch thick) multi-grain bread
6 tablespoons unsalted butter
4 large eggs
2-3 tablespoons maple syrup
Preheat the oven to 350F.
Prepare the French toast: In a medium bowl, whisk together the eggs, mustard, ginger, maple syrup and milk with 2 teaspoons salt until smooth.
Make the French toast: Place the bread slices on a flat surface and use a cutter or a small glass to cut about a 2-inch hole in the center of each. Soak each slice in egg mix and coat both slides.
Cook the French toast: Heat 2 medium skillets over medium heat and add 2 tablespoons of the butter to each. When the butter begins to foam and brown slightly, arrange 2 slices in each pan. Cook on the first side over medium heat, 3-5 minutes, turn the slices over and cook for an additional 3-5 minutes. Keep warm.
Cook the eggs: Use a kitchen towel to wipe out the two skillets and coat with the remaining of butter. Fry two eggs in each skillet “Sunny side” up. Place a fried egg in the center of each plate and place each toast carefully on top of the egg so the yolk peeks out of the toast hole. Drizzle with the maple syrup.
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