Description
A delicious savory twist on classic French toast featuring a rich Parmesan-infused egg mixture, fried to golden perfection and topped with a creamy, tangy homemade Hollandaise sauce. Garnished with fresh herbs and extra Parmesan, this recipe makes an elegant brunch or savory breakfast dish.
Ingredients
Scale
French Toast Mixture
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon hot sauce (such as Tabasco)
- Freshly ground black pepper, to taste
- 1 clove garlic, crushed with the side of a knife
- Dash of salt
Main
- 1 loaf good quality bread, cut into 1-inch thick slices
- Butter, for frying
- Flat-leaf parsley or chives, for garnish
Hollandaise Sauce
- 3 egg yolks
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 dash hot sauce
- 1/2 cup butter
Instructions
- Prepare the French Toast Batter: In a large bowl, whisk together the 4 eggs, whole milk, heavy cream, grated Parmesan, dry mustard powder, hot sauce, freshly ground black pepper, crushed garlic clove, and a dash of salt until fully combined. This savory batter will provide rich flavor when soaking the bread.
- Soak the Bread: Dip each slice of the 1-inch thick bread into the Parmesan egg mixture, letting it soak for a few seconds to absorb the flavors, then gently shake off excess batter.
- Cook the French Toast: Heat a skillet or frying pan over medium heat and melt a pat of butter. Place the soaked bread slices into the pan and cook for 3-4 minutes on each side, until the toast is golden brown and crispy with a slightly cheesy crust.
- Make the Hollandaise Sauce: In a heatproof bowl over simmering water (double boiler), whisk the 3 egg yolks, Dijon mustard, lemon juice, and hot sauce together vigorously to create a pale, creamy mixture. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and becomes smooth and glossy. Remove from heat.
- Serve: Arrange the cooked Parmesan French toast on plates, spoon generous amounts of warm Hollandaise sauce over the top, and garnish with additional grated Parmesan and fresh flat-leaf parsley or chives. Serve immediately for the best flavor and texture.
Notes
- Use thick, sturdy bread like sourdough or brioche for best results.
- Adjust the hot sauce amount to your preferred spice level.
- For a smoother hollandaise, ensure the butter is melted but not too hot when adding to egg yolks.
- If Hollandaise sauce breaks, whisk in a teaspoon of warm water to bring it back together.
- Garlic can be omitted if a milder flavor is desired.
