While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It's also exactly what I need when I've come back in late, having uncharacteristically and disturbingly gone without dinner.
While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It's also exactly what I need when I've come back in late, having uncharacteristically and disturbingly gone without dinner.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
2 slices white sourdough bread or anything sturdy and with a bit of bite to it
1 x 15ml tablespoon unsalted butter
½ teaspoon regular olive oil
To serve:
flatleaf parsley
spring onions
1 large egg
3 tablespoons finely grated Parmesan
¼ teaspoon paprika
1 teaspoon dijon mustard
½ teaspoon Worcestershire sauce
3 tablespoons whole milk
2 slices white sourdough bread or anything sturdy and with a bit of bite to it
1 tablespoon unsalted butter
½ teaspoon regular olive oil
To serve:
Italian parsley
scallions
Method
Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in with not a great deal of space around them, making sure everything is completely combined.
Sit the bread in this sunny mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over.
When the bread is ready, warm the butter and oil in a frying pan in which the slices will sit fairly snugly. Once the butter is beginning to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side — keep a good eye on it — until it is cooked through with patches of rich golden brown on the surface.
Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if wished.
Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in with not a great deal of space around them, making sure everything is completely combined.
Sit the bread in this sunny mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over.
When the bread is ready, warm the butter and oil in a frying pan in which the slices will sit fairly snugly. Once the butter is beginning to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side — keep a good eye on it — until it is cooked through with patches of rich golden brown on the surface.
Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced scallion, if wished.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
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Asked and Answered
What Can I Do With The Left Over Egg Yolks From Coconut Macaroons?
Very yummy, just happened to have all the ingredients to make this for lunch so decided to try it. I replaced the full fat milk for semi skimmed and used ciabatta bread. Will be making this again!
Posted by ChocTeacake on 15th October 2021
This looks great and delicious, but I'm Italian, so I'll fry in olive oil!
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What 2 Others have said
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Posted by ChocTeacake on 15th October 2021
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Posted by ranocchiettaromana on 20th June 2020
Show more commentsVery yummy, just happened to have all the ingredients to make this for lunch so decided to try it. I replaced the full fat milk for semi skimmed and used ciabatta bread. Will be making this again!
This looks great and delicious, but I'm Italian, so I'll fry in olive oil!