– A one-pan cheesy egg toast.
It's a hybrid of sweet, savory, french toast-like sandwich that's blowing up the Internet.
I'm gonna see what thiscraze is all about.
We'll make the classic one and then we'll give it a Honeysuckle twist with a few other options.
So for our first one-pan egg cheese toast, I'm gonna lay out all the ingredients and walk you through each one just because once we start assembling, it's gonna move really fast.
So I have some thick bread here.
I like using brioche-like bread.
You can use any thick, white bread.
Texas toast would be really good as well but I like the more briochey type bread.
And then obviously we have eggs.
We're gonna whisk two together and then I have some cheese slices.
I like using cheddar but if you like Swiss cheese or even mozzarella thatwould work really well.
Later on I'm gonna showyou a few variations using different types of cheeses, including cream cheese.
And then a little bit of sugar.
Just to give it that French toast taste.
So first in a bowl I'mgonna crack two eggs and with my whisk, we'll just mix, mix, mix.
So for the mixing part, I'mjust making sure to beat it really well so that there's no streaks of the egg whites left in there.
If you get a little bit, it's okay, but you want it to be really well mixed.
All right, this looks good.
Since I've whipped it really well and a lot of air got into it, it'll make for a fluffy egg later but this is pretty much itfor the prepping process.
Now, we'll get to cooking which is purely based on techniques here.
So first I'm gonna startwith a large frying pan.
Make sure that your frying pan is at least 10 to 12 inches just because you need the surface area to flip and cook the eggs and have that nice, beautiful egg ring.
I'm gonna heat it up to medium low and then we're gonna add one pat of butter so about like two teaspoons of butter.
As the butter starts to melt, I'll just take my spatulaand glide it along the pan so that it covers itand greases it all over.
Once it's all melted, I'll take our eggs, pour it in, and thisis where things starts to move really quickly.
I'll take my bread thatI've already cut in half and then I'll dip theminto the egg mixture, coat it on each side, making sure the cut sides face each other like one piece of bread with a tiny one-inch gap between them.
All right, now it's ready to be flipped.
I'm gonna use two spatulas.
Ta-da! And don't worry too muchif it folds over like this just because we're gonnabe folding it over anyways.
So now using my other spatula, we're gonna fold up the edges to make an envelope and then the ends.
Very much like a cheese omelet.
And it definitely helps when the eggs are not fully cooked through yet.
That way they're a little bit more pliable to fold over perfectly like this.
All right, so now we add ourslice of cheese on one side.
I like just doing the cheesesin half so it looks cleaner and then a sprinkle ofsugar on the other side.
And then very carefullywe'll fold it back over and let it melt.
I tend to like using theheavier side to fold over on top of the sugar.
So basically the cheese on the sugar.
And now we'll just toast up each side until it's nice and golden brown and if you notice in your pan there's still a residualbeads of butter in there, I'm not gonna add any more but I'm just gonna slide the toast on top just to absorb.
We'll give it a flip to the other side and just continue heating it up until the cheese melts and the other side isnice and golden brown.
This looks beautiful.
The cheese is nice and melty.
The outer crust is nice and brown.
Very much like a French toast.
At this point you can either choose to add more butter on top of it, if you wanna go towards the savory side.
I think I have enough butter here but since I love French toast, I'm gonna dunk in alittle bit of maple syrup.
This is so perfect for those days when you can't decide if you want a sweet breakfastor a savory breakfast.
It's all in one.
You get those beautifullayers from the egg and then the melty, gooey cheese inside and then the very nicely crusted bread on the outside which is so reminiscent of French toast to me.
This might be my new one-stop-shop for Sunday morning brunch.
It could get a little messy so feel free to use a fork and knife.
This next one is forthose of you who might be a little bit skeptical ofthat savory and sweet toast.
This one is all sweet andone of my favorite flavors.
Pretty much the sametechnique, except instead of the cheese slices I'll be spreading it with some raspberry or strawberry jam, whatever your favorite is.
I'm using raspberry here but some of my favorites are strawberry, guava, even plum.
And then I'll just geta block of cream cheese and add it right on top.
Now I'll just take our egg side and flip it over.
And let the browning process begin.
(upbeat music) (pan sizzling) For this one, I highly recommend eating it with a fork and knife just because it's gonna be ooey, gooey and kinda messy, but delicious! Let's cut it up.
Can you say layers right here? Look at that cream cheese, nice and warm.
Sweet, oozing out with the raspberry jam.
This reminds me of a warm pastry with that cream cheese and jam inside, paired with the egg, it's like a one-stop shop for breakfast.
This one I'd have to say is my favorite.
Just gonna go in.
This next one, we aregonna do a little riff from our oishi scramble from my egg five ways video and we're gonna makeit all the way savory.
So first I'm gonnastart with our two eggs.
I'm gonna add a littlesplash of soy sauce, a tiny little bit of sesame oil and even though this is still savory, you need that sugar in thereto balance everything out and just a little sprinkle of that.
Give it a good mix, mix, mix.
And then we'll start cooking.
So this is pretty much the same technique as our first one exceptwhen I layer on the cheese, instead of sugar, I'mgonna add some furikake which is seaweed seasoning, Japanese multipurpose seasoning.
It has seaweed, blacksesame, white sesame, kelp powder and saltwhich is so delicious.
Just put it on everywhere, the more the merrier.
With the seaweed and sesame seed oil and soy sauce in here, it reminds me so muchof sushi, a tamago roll, and would make the perfect lunch really.
I don't know, I've been testing it and I thought that the cream cheese would be my favorite but honestly because it's lunchtime right now, this one's really, really good too.
I can't decide.
Lemme know in the comments section which one looks most delicious to you guys and which one you'd actually try to make and if you do decide to make it, be sure to tag me onInstagram @honeysuckle.
I can't wait to see all your creations and reshare them on stories.
Thank you so much for watching, I'll see you guys next time, bye!.
