Baked French Toast and Eggs in Cream

baked french toast easy recipe ,french baked toast and eggs in cream.
Ummmm yes. I am showing you something glorious!
When I saw this recipe concept for the first time, my jaw dropped. It was like all of my breakfast dreams had come true – and there wasn’t even cheese involved. Insane, right?
I am a perpetual lover of toast and eggs. They both make an appearance in my meals nearly every single day. While my go-to is usually avocado toast with an egg, if I’m out of avocado or used it for a salad or reeeeally just not feeling it sometimes, plain fried or poached eggs on sourdough never does me wrong.
It’s good for breakfast, of course, but my real preference is eggs for lunch. In fact, sometimes I even hold off on eggs for breakfast just because I love them for lunch so much.

french baked toast and eggs in cream

yield: serves 4

total time: 30 minutes

ingredients:

4 slices bread
4 tablespoons softened butter
1 cup heavy cream
pinch of salt and pepper
4 large eggs
3 tablespoons chopped fresh chives

directions:

1. Preheat the oven to 375 degrees F. Rub a baking sheet with 1 tablespoon of the softened butter.
2. Take the remaining butter and spread it on both sides of each slice of bread. Heat a skillet over medium heat and add the bread (most likely in batches), cooking until it is toasted and golden brown on both sides. Place each side on the buttered baking sheet.
3. Heat the cream in a saucepan over low heat until it is simmering. Seasoning it with the salt and the pepper. Drizzle a tablespoon or 2 evenly over each slice of bread.
4. Crack each of the eggs onto a slice of bread. Pour the remaining cream over the eggs. Bake the toast for 13 to 15 minutes - 13 minutes will still result in a mostly runny egg. Sprinkle on a bit of salt and pepper.
5. Cover with the chives and serve immediately!

[recipe barely adapted from saveur]