Monday, February 24, 2014
Savoury French Toast
The moment I saw this recipe I knew I needed it in my life. I mean, it's eggy fried herb-bread. I love all of those things. It has all things that are good!
And then I decided that I wanted to add cheese, because...well, because cheese. It kind of speaks for itself.
For me, French toast has generally meant kind-of-soggy egg bread that's been drowned in syrup and, generally speaking, totally underwhelming. I will eat it, but never in my life has it been a favoured or even sought-after breakfast food. Except for this one time I had baked French toast that tasted like custardy bread pudding with a hint of cinnamon and divinity, the dish has never done anything for me.
But this...this toast. Oh my god. Hearty, whole-grain bread dipped in egg and grated cheese (EGG AND CHEESE, PEOPLE, THIS PAIRING IS GOD'S FAVOURITE COUPLE) with a bit of fresh parsley, then fried in butter (because this is what you do when you love yourself), and finally dipped in Sriracha (and we all know that I have FEELINGS about Sriracha). It is glorious. Like cheesy eggs on toast only the two have fused to become one - a glorious fusion that is at once salty, crispy, eggy, and has BITS OF CRISPY FRIED CHEESE ON IT that is cut perfectly by the parsley and YOU'RE WELCOME.
Savoury French toast. Fry it in butter. Grate extra cheese on it. Embrace it.
Savoury French Toast
Adapted from Food52
Crispy, cheesy, and delicious, this easy fried bread is the perfect thing to serve for brunch on a lazy weekend. Cilantro and green onions would be a great addition, but feel free to play around with the herbs and spices to suit your tastes.
4 large eggs
1 tbsp half & half or milk
1 tsp salt
2 tsp freshly ground black pepper
1/2 cup grated parmesan cheese
1 1/2 tbsp fresh parsley, minced
6 thick slices of bread
butter, for frying
Sriracha or ketchup for serving
1. Whisk together the eggs, half & half, salt, pepper, parmesan, and parsley.
2. Melt about 1 tbsp of butter in a large skillet over medium heat, or enough to just coat the bottom of the skillet.
3. Dip each slice of bread in the egg mixture, making sure to coat them entirely. Gently shake off the excess, then place directly in the hot skillet and cook for 2 - 3 minutes on each side, until a deep golden brown and crispy. Place cooked toasts on a paper towel lined plate. If you have extra grated parmesan (as I did) you can sprinkle extra on each toast as it cooks, so that when flipped, the cheese will become crispy and browned.
4. Serve toast warm with Sriracha or ketchup, or even a mix of both - whatever tickles your fancy. I recommend Sriracha. Like, a lot.