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Parmigiano Reggiano Savoury French Toast

Parmigiano Reggiano Savoury French Toast with Asparagus and a Poached Egg Smothered in a Dill and Caper Avgolemono Sauce

I recently came across the concept of a savoury french toast and it blew my mind! I had never even thought a bout a savoury french toast. I figured that you really could not go wrong with a warm, moist, custardy bread that is fried up until it is golden brown and then covered with melted cheese. I was sold on the idea and I had to try it! The only question was: What to serve on it? Still clinging to convention ideas about french toast, namely that it is a breakfast, the first thing that I thought of was an egg with a runny yolk. But why stop there? Why not kick it up a notch? With asparagus still really the only local fresh vegetable available and considering that it goes so well with eggs, it was the obvious choice. But french toast is normally served with a syrup... Well how about topping the cheesy savoury french toast topped with the asparagus in a dill and caper avgolemono sauce topped with a poached egg that I enjoyed so much?

The savoury french toast covered in melted cheese turned out great! The asparagus in avgolemono sauce and the poached egg with runny yolk only made it better! What a great way to enjoy some of the fresh local asparagus for a lazy weekend breakfast! I can't wait to experiment further with savoury french toasts!

Parmigiano Reggiano Savoury French Toast

(makes 2 servings)
Printable Recipe

Ingredients:
1 cup milk
1 egg
salt and pepper to taste
4 slices of bread (cut 1 inch thick)
1/2 cup parmigiano reggiano (grated)

Directions:
1. Mix the milk, egg, salt and pepper in a wide, shallow dish.
2. Dip the bread in the egg mixture to coat on both sides.
3. Melt a touch of butter in a pan and fry the bread until golden brown on both sides, about 2-3 minutes per side.
4. Sprinkle the parmigiano reggiano over the french toast. (The french toast should still be warm enough that the cheese melts. Otherwise you can place it under the broiler for a few seconds to melt the cheese.)

Serve with:
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Asparagus with a Poached Egg in Hollandaise Sauce

Similar Recipes:
Apple Pie French Toast
Pumpkin Pie French Toast
Cinnamon Swirl French Toast
Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg

49 comments:

Cakebrain said...

I never even contemplated savoury french toast until now. It looks so appealing to me! What a fantastic concept!

Cookin' Canuck said...

Fantastic idea, Kevin! I suppose if we can have savory bread pudding, then why not savory French toast?

Magdalena said...

I do not know if "French toast" description is right here, as French are rather sweet - that's why they are called French... but your savory toast look very tasty. I could have one right now; I can see that asparagus season is not finished in Canada;

Jane said...

What ... savory French toast? Why not?

Hey, if some people make matzoh brei with cinnamon & sugar and others make it with onions, why can't French toast go either way as well? I'll have to try this!

Anonymous said...

I'm from the Uk and Ive only ever know french toast to be savory! We always have it with bacon!

~RED~ said...

Oh wow... you stopped me in my trackas, i came here to thank you for the comments you left and "whammo" Yup... breakfast.. it will have to be a slight bit different..( no asparagus)

vanillasugar said...

i love a good savory french toast, but never used this cheese. now i want a blt french toast.

TaraTakesTheCake said...

this looks delicious!!

i love the way you get a brilliant food combo idea and run with it for several recipes in a row, you are so creative with your recipes and your fusion food that i am always excited at the innovative ways you take a few similar ingredients and make them in different ways :)

Healthy and Homemade said...

Looks great! I'm never a huge fan of runny yolks, but definitely a fan of some nice runny cheese! I'll have to give this a shot next time we have some great bread for French toast.

A 2 Z said...

I'm speechless and that is rare in my case. Can I copy it and post it on my blog? Of course I will mention the source. Let me know fellow Canadian.

Anne-Marie

Anonymous said...

Yes, *Yes*, YES.....!!!

oh, e-e-hemmmm, excuse moi....

eleni said...

This surely is a savory french toast that can blow your mind off... I make something similar with asparagus and eggs... but, what is missing from my dish is the bread... and surely together with the rest makes it is an excellent tasty idea...!!!

Joanne said...

I've never heard or even thought of a savory french toast as being a viable breakfast option, but why not! You picked some great toppings!

Chiara "Kika" Assi said...

Being from Milano, I love the asparagus and egg combination... it's sort of one of our most popular dishes in the spring. I love the idea of serving it over bread... and the addition of dill and capers sounds like a dream to me. I can see my self eating this for brunch with a glass of chilled prosecco!

Ana Powell said...

Fantastic and good looking toast ♥

bellini valli said...

THis blows my mind as well Kevin. I seldom come across ideas that truly excite me but this is one of those times:D

Pam said...

That is one wonderful serving of French toast! It looks delicious and is so different from the usual. I must try this! Thanks!

elra said...

Delicious for breakfast and brunch, love the yolk ooze out like that Kevin. It makes it look more appealing.

Chris said...

This should be illegal, it looks too *$&# good.

Lydia (The Perfect Pantry) said...

Savory French toast! That would be a perfect brunch party dish, or a summer dinner with a nice green salad.

katerina said...

I haven't tried Savoury French Toast but I am addicted to savoury oatmeal. Sounds good to me!

Pat said...

Fabulous!

Julie M. said...

Woah! Am I glad I found you. that looks absolutely amazing. I would have never though of a savory french toast either, but based on your pictures it absolutely works together.

The Culinary Chase said...

Love your version of 'savory'! Cheers.

Eurasian Cuisine said...

This looks delicious and savory! I've been following your blog since the beginning and it grew so many followers and your food pics look amazing! I'm on my 3rd food blog and I hope I don't change the name again. LOL.

Chef Aimee said...

Dill is my favorite herb, so I cannot wait to try this recipe with the dill sauce!

MaryBeth said...

We went to a cute little French Bistro last weekend for breakfast and I had something very similar. Mine had the addition of ham and OMG it was fabulous.

Mochachocolata Rita said...

your savoury french toasts look absolutely amazing! i must give them a try next weekend :)

ah yes, the maple syrup is from my canadian friend ;)

Pam said...

You are killing me Kevin - this looks FANTASTIC! I've never had a savoury French toast before.

zenchef said...

Oh my gosh, that looks so evil and delicious!
But more delicious than evil! I want! :)

♥peachkins♥ said...

This is the perfect French Toast!


The Peach Kitchen
blowing peachkisses
peach and things

Nina Timm said...

The piece of toast had my attention, chunky, crispy and buttery...then topped with all my favorites....this is lethal!!

Sophie said...

What a really COOL idea!!

A savory French toast!! Looks incrdibly tasty too!

Mausi said...

This looks beautiful! I screams spring! I love the color combination of green and yellow. I never had savory french toast but it sure looks good! Your food and photos always look so delicious. The lighting is great also. Do you use special lighting?

Sweet Harvest said...

Kevin, it looks amazing! What kind of bread did you use?

daphne said...

oh yum! What a great cheesey idea... U always add lovely stuff to my "to try" list. It's getting longer!

NORA said...

Hi Kevin! I am visiting my favorite blogs. Yours is amazing! since very long ago I didnt come here. What I look like me very much. Congratulations!

Cheers!

Excuse me if you find horrors in my Englis =)

NORA said...

About yur Parmigiano reggiano Savoury Fench Toast, semms to me it is luxury!


Saludos desde MEXICO!

Barb said...

Looks fantastic. Love the asparagus. Would make a perfect brunch dish!

millysminikitchen said...

This looks really interesting! Will have to give this a go.

MSteger said...
This comment has been removed by the author.
Anonymous said...

What timing! I had a loaf of soughdough with caraway seeds that had gone stale, so I made savory french toast - something I've seen in British cookbooks. Maybe some would rather call it savory bread pudding; to me, it's french toast. I make mine with more egg in it. It's fantastic with bits of sausage or bacon.

Delishhh said...

Kevin, I have been following your blog and think is is great. I am Swedish but used to live in Korea for awhile so it is definitly interesting reading your Korean recipes, they look great. I just posted my bulgogi recipe here is you want to check it out: http://delishhh.com/?p=1151

Hope you can stop by.

libraloves said...

I'm a sucker for creative toast toppings and for savory breakfasts, so this looks like a winner to me!

Kevin said...

Mausi: I am currently using a single off camera flash that I normally set above, behind and to the side of the food that I am photographing.

Sweet Harvest: I used a french loaf for the bread.

elly said...

I LOVE savory french toast. I made a version stuffed with brie and bacon that was delicious, and I also love just a plain thick slice like you have here with pecorino and lots of fresh ground pepper. This looks SO good. Mmm.

Paula said...

this combination is new one for me, but still yummy!

Olga @ MangoTomato said...

Growing up in Russia, we only had savoury French toast. So when I moved to the States 17 years ago, the sweet variety blew my mind :)

Cara said...

I have yet to make (or even try!) a savory french toast. Sounds wonderful!

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