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Weekend Breakfast: Savory French Toast with Fried Egg

October 1, 2016 by Joy the Baker 16 Comments

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Weekend Breakfast: Savory French Toast

Can I shimmy my way into your weekend? 

Can I wedge myself in if I come offering inspiration and encouragement? 

Here’s the inspiration:  Salty, savory, creamy, tender very fancy French toast that’s tremendously simple and satisfying and keeps you miles away (in satisfaction) from the Brunch line down the road. 

Here’s the encouragement:  Keep going / keep growing / but first breakfast with coffee / we’re human all the way. 

Weekend Breakfast: Savory French Toast

Here’s what you need from your kitchen gather.  Grab things that look like these: 

•  brioche bread, sliced thick, maybe fresh, maybe stale, maybe not brioche at all maybe just whatever bread you have on hand. 

•  eggs, large or whatever you have / whatever you like that is egg-like in structure and function. 

•  cream or milk or almond milk. 

•  fresh herbs like cilantro and parsley and scallions, maybe thyme, maybe chives, whatcha got (?) let’s do it!

•  butter, definitely butter.

•  salt and pepper and sriracha, maybe ketchup, maybe both, why not all? 

Weekend Breakfast: Savory French Toast

Chop coarsely, whisk well, season generously… have you had your coffee yet?  

Have some coffee.

Dip, melt, griddle fry.  

Weekend Breakfast: Savory French Toast

Top with a fried egg, likely more butter, sriracha, and fresh herbs. 

Happy Saturday!  Do good. 

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Savory Salt and Pepper French Toast

★★★★★ 5 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 10
  • Cook Time: 6
  • Total Time: 16 minutes
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Ingredients

Scale
  • 3 large eggs
  • 3 tablespoons half-and-half, whole milk, or heavy cream
  • 1/2 teaspoon salt, plus more for serving
  • 3/4 teaspoon fresh cracked black pepper, plus more for serving
  • 2 tablespoons chopped fresh scallions
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 tablespoons unsalted butter, plus more for serving
  • 4 thick slices brioche bread
  • 2 fried eggs

Instructions

  1. In a medium bowl whisk together eggs, dairy, salt, pepper, scallions, and parsley.
  2. Melt butter on a griddle skillet or nonstick pan over medium heat.
  3. Drip brioche in egg mixture, coating both sides.
  4. Transfer dipped bread to the heated skillet. Fry until golden brown on both sides.
  5. Transfer slices to two plates, top with a pat of butter, fried egg, salt, pepper, and just a few more fresh herbs.
  6. Happy weekending!


Nutrition

  • Serving Size: 2

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Filed Under: Breakfast, Recipes, Savory

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Questions
  1. Asha Bacon

    January 21, 2019 at 2:54 pm

    i have been looking for a recipie like this forever. i finaly found one to satisfie my eggy needs. I cant wait o taste this recipie it looks amazing!!!

    ★★★★★

    Reply
  2. deepak

    July 19, 2018 at 5:49 am

    Here’s the inspiration: Salty, savory, creamy, tender very fancy French toast that’s tremendously simple and satisfying and keeps you miles away (in satisfaction) from the Brunch line down the road.

    Reply
  3. vivian

    March 5, 2017 at 8:53 am

    This was so, so good, and such a great way to start a Sunday of cooking. I made it just for me so halved everything (used just 1 x-large egg for the soak). I’m not a big fan of sweet breakfasts, so this was perfect. Thanks for a fabulous recipe!

    Reply
  4. EM Prentiss

    December 26, 2016 at 6:09 am

    French Toast in my family meant bread soaked in evaporated milk, vanilla & egg resulting in a custardy French Toast. It is frustrating that many French Toasts are barely soaked – dry inside, or too eggy. I think your egg dairy ratio will result in fried egg bread, not French Toast.

    Reply
    • Asha

      January 21, 2019 at 3:16 pm

      french toast is not all the same. it is all a prefrence. i dont like too much milk but insted more egg. and you just have to soak it for longer to get it soft inside.

      Reply
  5. stacy

    October 27, 2016 at 2:05 pm

    Just curious – why is your dipped bread on a cooling rack in a pan? Did you bake it or fry it?

    Reply
    • joythebaker

      October 27, 2016 at 4:34 pm

      Fair question! You don’t have to use a cooling rack. I like to dip all of by bread and leave it to soak a bit as I’m frying other pieces, and I place it on a cooling rack because I think it keeps the bread from getting too soppy while it waits. Just my preference. You’re welcome to do whatever makes you happy!

      Reply
  6. Monica

    October 27, 2016 at 10:47 am

    I kept thinking it was missing something and one of my friends said she just made this but added some cheese between the egg and toast. It looks so good though, I definitely can’t wait to try it! Thanks for sharing!

    Reply
  7. laurenkoske

    October 23, 2016 at 3:52 pm

    Love your take on a savory french toast! Looks great – I have a few similar breakfast style dishes on my blog, like savory oatmeal!
    https://thedelightfultable.com/

    Reply
  8. foreverfaithandfood

    October 5, 2016 at 5:14 am

    This looks dang amazing. I love breakfast foods.

    Reply
  9. Patti

    October 4, 2016 at 9:38 pm

    Omg this made best dinner ever! I used challah, same as brioche, an egg bread. I also added some thick bacon and sharp cheddar slices on the side. Woweeeeeeee!

    Reply
  10. Lori

    October 2, 2016 at 8:30 am

    This French Toast is gorgeous! And, I always love fresh herbs with breakfast :)

    Reply
  11. Roy's Farm

    October 1, 2016 at 11:28 am

    I love eggs! Especially the brown ones. Thanks!

    Reply
  12. Samantha

    October 1, 2016 at 9:38 am

    Savory brunch appeals more to me than sweet. Never thought savory French toast could be a thing! I’m definitely going to try this.

    Reply
  13. lazyw

    October 1, 2016 at 7:28 am

    Gorgeous. As always.

    Reply
  14. Rena

    October 1, 2016 at 3:48 am

    Just yesterday I talked with my friends about French Toast and you inspired me now really to try out the recipe!
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

    Reply

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