Savory French Toast with Parmesan, Lemon & Herbs
Tired of syrup-drenched breakfasts that leave you in a sugar coma before noon? That’s why this Savory French Toast with Parmesan, Lemon, and Fresh Herbs is here to shake up your brunch routine. It’s French toast’s cooler, saltier cousin—crispy on the outside, creamy on the inside, and bursting with zesty, herby flavor.
Equipment
- large non-stick skillet
- 2 wide shallow bowls or dishes
Ingredients
- 4 large eggs
- ½ cup half & half or milk
- 1½ cups Parmesan cheese, divided (set aside 4 tablespoon for use in the custard)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon lemon zest (from about 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 3-4 tablespoon chopped fresh herbs such as dill, parsley, tarragon, thyme, or chives
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon prepared horseradish, optional for a little kick
- 2-4 tablespoon butter, unsalted (if using salted butter, decrease or omit the salt in the recipe)
- 6-8 slices thick, sturdy bread such as sourdough or ciabatta
Instructions
- In a wide, shallow bowl, whisk together the eggs, half & half (or milk), 4 tablespoon of the Parmesan, Dijon mustard, garlic, lemon zest, lemon juice, herbs, salt, pepper, and horseradish (if using) until well combined.4 large eggs, ½ cup half & half or milk, 1½ cups Parmesan cheese, divided , 1 teaspoon Dijon mustard, 1 clove garlic, minced, 1 tablespoon lemon zest (from about 1 medium lemon), 1 tablespoon fresh lemon juice, 3-4 tablespoon chopped fresh herbs such as dill, parsley, tarragon, thyme, or chives, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, 1 teaspoon prepared horseradish, optional
- Add the remaining Parmesan to a shallow plate and set it next to the egg mixture.
- Dip each slice of bread in the egg mixture, allowing it to soak for about 20-30 seconds on each side. Lift the bread out, allowing some of the liquid to roll off, then dredge each slice in the Parmesan cheese, flipping to coat both sides.
- Melt the butter in a large non-stick skillet over medium heat. When the butter is foamy, add the bread and sear/pan-fry until a deep golden brown, about 4 minutes per side. Remove from the pan, add more butter, and repeat with the remaining bread. Serve immediately.2-4 tablespoon butter, unsalted, 6-8 slices thick, sturdy bread such as sourdough or ciabatta
Notes
- Savory French toast is better with a thick, sturdy bread, like sourdough or ciabatta.
- Use a spatula to peek under the toast to check for doneness. It should be crispy and have a deep, golden brown color.
- Top with a fried egg, olive oil, or a squeeze of lemon. See the post for more serving suggestions.
- If making a large batch, heat the oven to 200°F. Set a wire rack over a baking pan, and transfer the cooked slices to keep warm while you cook the remaining slices.
Nutrition*
Serving: 1 slice | Calories: 368kcal | Carbohydrates: 36g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1048mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 378mg | Iron: 3mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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