4 slices of loaf bread, sliced about an 1-inch thick
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
How to make it:
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).
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.
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.
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.
Serve sprinkled with the remaining Parmesan, parsley, a little sea salt, and a lot of freshly ground pepper. Serves 2.