While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It’s also exactly what I need when I’ve come back in late, having uncharacteristically and disturbingly gone without dinner.
The white sourdough bread I keep in the house is a modest- sized loaf. If you happen to have a huge loaf of bread use just one slice and halve it.
1 to 2
- Egg – 1 large
- Parmesan – 3 x 15ml tablespoons finely grated
- Paprika – 1⁄4 teaspoon
- Dijon mustard – 1 teaspoon
- Worcestershire sauce – 1⁄2 teaspoon
- Full-fat milk – 3 x 15ml tablespoons
- White sourdough bread or anything sturdy and with a bit of bite to it – 2 slices, not too thick (see recipe introduction)
- Unsalted butter – 1 x 15ml tablespoon
- Regular olive oil – 1⁄2 teaspoon
- Flat-leaf parsley
- Spring onion
- Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in with not a great deal of space around them, making sure everything is completely combined.
- Sit the bread in this sunny mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over.
- When the bread is ready, warm the butter and oil in a frying pan in which the slices will sit fairly snugly. Once the butter is beginning to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of rich golden brown on the surface.
- Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if wished.