4 slices of Pullman loaf bread, sliced about an 1-inch thick
7 eggs
2 cups milk
1 cup grated Parmesan cheese
3 Tbsp chopped parsley
1 Tbsp butter
1 Tbsp olive oil
Sea salt and freshly ground black pepper, to taste
Tabasco, to taste
Instructions
1. Cut a hole, about 2 inches in diameter, in the
center of each slice of bread (Guy Gourmet tip- The
lip of a small juice glass works well. Just turn the
glass upside-down and press it through the center of
each slice).
2. Whisk together the milk, 3 eggs, ¾ cup of
Parmesan, 2 Tbsp of parsley, salt, pepper, and
Tabasco. Soak the bread slices in the mixture until
well absorbed, about 5 to 10 minutes.
3. As the bread soaks, heat the butter and olive
oil in a large non-stick pan over medium heat (Guy
Gourmet tip- If you don’t have a large enough pan
to cook all four slices at once, work in batches
of two slices. Overcrowding the pan will cause
uneven cooking). When the pan is hot, carefully
remove the bread from the mixture, allowing some
of the mixture to drain, and then place the bread
slices into the pan. Crack an egg into each
slice’s hole and fry until the egg whites begin to
cook through, about 3 to 5 minutes.
4. Using a spatula, carefully turn each slice and
finish cooking the egg to your liking (2 to 3
minutes for over easy; 3 to 5 minutes of over
hard) and the bread has crisped.
5. Serve sprinkled with the remaining Parmesan,
parsley, a little sea salt, and a lot of freshly
ground pepper. Serves 2.
Originally Submitted
7/31/2012
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