Sunday, 29 April 2012

Brunch bunch: parmesan French toast

Breakfast is often just that - a break to the fast of the night, squeezed into the gap between bathroom and hair drier before work. It's usually a monastic bowl of hearty muesli for me, or maybe some heartwarming porridge if it's chilly outside. Not something to linger over.

Brunch, however, is something else entirely. I was blown away by the droolworthy selection on offer at John Torrode's Luxe restaurant yesterday. My eggs Benedict was a plateful of brunchy joy, perfectly poached eggs under a decent blanket of smooth hollandaise. Not the indecent drenching that I would usually give myself at home, but then I didn't have to waddle out of the restaurant either, so all the better for it.

In the spirit of Luxe, I giving my brunches the attention they deserve, starting with some tweaks to an old favourite.

Serves 2 greedy brunchers

~for the French toast
5 eggs
100ml whole milk
40g Parmesan, finely grated
30g mature cheddar, finely grated
a pinch of cayenne
a small pinch of salt
30g butter
5 slices of day-old white bread

~for the tomato salsa
4 ripe tomatoes, chopped into 5mm dice
3 spring onions, finely chopped
2 mild green chillies, finely chopped
salt and pepper
1 tbsp extra virgin olive oil
½ tsp cider vinegar

1) Whisk together the eggs, milk, cheeses, cayenne and salt, then dip each slice of bread into the mixture, giving each one a good soaking.

2) Stir together all the salsa ingredients, adding salt and pepper to taste, then warm through in a small pan.

3) To cook the French toast, melt a knob of the butter in a non-stick frying pan, then fry each slice over a medium heat until golden brown, flip and cook the other side. Serve with a dollop of the salsa.


  1. This looks and sounds amaze! *drooling*

  2. gorgeous and simple for brunch x

  3. Looks truly yummy! I love some spice to start the day.

    1. thanks Sarah! This is definitely spicy (depending on your chillies of course), but it's nice to have something to cut through the rich cheese :)

  4. So genius! Going to have try this...pinning now!

    1. I keep meaning to try out day !

  5. Nice recipe. I'm keen to try it. Hope you don't mind if we put a link to your recipe here:


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