Parmesan & chilli savoury French toast
Prep
10 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is my go to when I want something special but don't have much time. French toast gets a savoury twist here with punchy pul biber and a generous handful of Parmigiano Reggiano, turning breakfast into something that feels restaurant worthy in just 22 minutes. The eggs are packed with choline, which is brilliant for brain health, and honestly, this whole thing comes together so easily with ingredients you probably already have at home. A drizzle of sriracha and fresh basil finish it off with style, making this the perfect dish when you want to impress without the fuss.
Ella x
Ingredients
- 2british blacktail large free range eggs
- 250 mlswhole milk
- 50 gramsparmigiano reggiano(finely grated)
- 1 tspcooks' ingredients peppery pul biber
- 400 gramssourdough loaf(a few days old)
- 50 gramsbutter
- 1sriracha hot chilli sauce(to serve)
- 1basil(to serve)
Detail level
Instructions
- 1
Beat together the eggs, milk and grated Parmesan cheese in a dish that is big enough to hold two pieces of bread. Add the pul biber chilli flakes, season and beat again. Slice the bread into 4 even slices, each about 2-2.5cm thick, and set aside.
- 2
Melt the butter in a large frying or griddle pan over a medium heat. Dip a slice of the cut bread into the egg mixture and soak for 30 seconds on each side, until saturated.
- 3
Fry, in batches, for 3-4 minutes – reducing the heat if necessary – until golden on the bottom, then carefully flip over. Cook for a further minute or two on the other side until puffed up, then remove from the pan and keep warm in the oven until ready to serve. Repeat with the remaining slices of bread until all the egg mixture is used up.
- 4
Drizzle with sriracha sauce if you like it spicy, and scatter over the basil before serving.
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