Sunday 22 November 2020

French Toast- the savoury way

This was made as s midweek meal by SortedFood. They made a sweet version for the breakfast lovers and one for people like me, who love cheese and herbs.



I had still some Bloomer loaf end piece sitting in the bread box. Just on its last leg and a bit dry around the edges. I cut it up and let it dry even more during the day. That was perfect for the egg milk mix. It soaked it all up. A tomato salad with lots if fresh herbs are the best side dish to go with the bread. I took the leftover piece to work with me the next day and warmed it in the microwave. Still delicious.



Recipe for 3:

2 large free range eggs, 2 cups of whole milk, bread

2 tbsp grated parmesan, 2 heaped tsp zaatar seasoning

Salt and pepper, rapeseed oil



Use a wide container to soak the bread in. Mix the eggs and the milk and add cheese and seasoning. Pour in the container. Cut doorstep sandwich slices off the bread and put them in the liquid. Let them sit a while, turn them and wait more. 



Heat a wide pan with the oil on medium heat, stick in the slices. When the heat is too high, they will burn on the outside and stay soggy inside. Turn and grate more parmesan an top. When they are slight brown, crank up the heat to finish them.

Eat with some tomato salad.


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