- 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 this craze 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 that would work really well.
Later on I'm gonna show you 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'm gonna crack two eggs
and with my whisk,
we'll just mix, mix, mix.
So for the mixing part, I'm just 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 it for the prepping process.
Now, we'll get to cooking
which is purely based on techniques here.
So first I'm gonna start with 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 spatula and glide it along the pan
so that it covers it and greases it all over.
Once it's all melted, I'll take our eggs,
pour it in, and this is where things starts
to move really quickly.
I'll take my bread that I've already cut in half
and then I'll dip them into 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 much if it folds over like this
just because we're gonna be 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 our slice of cheese on one side.
I like just doing the cheeses in half so it looks cleaner
and then a sprinkle of sugar on the other side.
And then very carefully we'll fold it back over
and let it melt.
I tend to like using the heavier 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 residual beads 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 is nice 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 a little bit of maple syrup.
This is so perfect for those days
when you can't decide
if you want a sweet breakfast or a savory breakfast.
It's all in one.
You get those beautiful layers 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 for those of you who might
be a little bit skeptical of that savory and sweet toast.
This one is all sweet and one of my favorite flavors.
Pretty much the same technique, 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 get a 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 are gonna do a little riff
from our oishi scramble
from my egg five ways video
and we're gonna make it all the way savory.
So first I'm gonna start with our two eggs.
I'm gonna add a little splash of soy sauce,
a tiny little bit of sesame oil
and even though this is still savory,
you need that sugar in there to 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 except when I layer on the cheese,
instead of sugar, I'm gonna add some furikake
which is seaweed seasoning, Japanese multipurpose seasoning.
It has seaweed, black sesame, white sesame,
kelp powder and salt which 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 much of 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 on Instagram @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!