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
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
- Mix the milk, egg, salt and pepper in a wide, shallow dish.
- Dip the bread in the egg mixture to coat on both sides.
- Melt a touch of butter in a pan and fry the bread until golden brown on both sides, about 2-3 minutes per side.
- 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.)
Cakebrain says
June 5, 2010 at 11:03 pmI never even contemplated savoury french toast until now. It looks so appealing to me! What a fantastic concept!
Cookin' Canuck says
June 5, 2010 at 11:08 pmFantastic idea, Kevin! I suppose if we can have savory bread pudding, then why not savory French toast?
Magdalena says
June 5, 2010 at 11:12 pmI 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 says
June 5, 2010 at 11:23 pmWhat … 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 says
June 6, 2010 at 12:41 amI'm from the Uk and Ive only ever know french toast to be savory! We always have it with bacon!
Anonymous says
June 6, 2010 at 1:21 amOh 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 says
June 6, 2010 at 1:41 ami love a good savory french toast, but never used this cheese. now i want a blt french toast.
TaraTakesTheCake says
June 6, 2010 at 2:05 amthis 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 says
June 6, 2010 at 2:38 amLooks 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 says
June 6, 2010 at 3:45 amI'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 says
June 6, 2010 at 4:14 amYes, *Yes*, YES…..!!!
oh, e-e-hemmmm, excuse moi….
eleni says
June 6, 2010 at 6:53 amThis 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 says
June 6, 2010 at 10:14 amI'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 says
June 6, 2010 at 10:23 amBeing 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 says
June 6, 2010 at 10:40 amFantastic and good looking toast ♥
bellini valli says
June 6, 2010 at 10:54 amTHis blows my mind as well Kevin. I seldom come across ideas that truly excite me but this is one of those times:D
Pam says
June 6, 2010 at 12:45 pmThat is one wonderful serving of French toast! It looks delicious and is so different from the usual. I must try this! Thanks!
elra says
June 6, 2010 at 1:38 pmDelicious for breakfast and brunch, love the yolk ooze out like that Kevin. It makes it look more appealing.
Chris says
June 6, 2010 at 5:44 pmThis should be illegal, it looks too *$&# good.
Lydia (The Perfect Pantry) says
June 6, 2010 at 6:32 pmSavory French toast! That would be a perfect brunch party dish, or a summer dinner with a nice green salad.
katerina says
June 6, 2010 at 6:34 pmI haven't tried Savoury French Toast but I am addicted to savoury oatmeal. Sounds good to me!
Pat says
June 6, 2010 at 6:46 pmFabulous!
Julie M. says
June 6, 2010 at 7:17 pmWoah! 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 says
June 6, 2010 at 7:44 pmLove your version of 'savory'! Cheers.
Eurasian Cuisine says
June 6, 2010 at 8:10 pmThis 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 says
June 6, 2010 at 8:28 pmDill is my favorite herb, so I cannot wait to try this recipe with the dill sauce!
MaryBeth says
June 6, 2010 at 10:53 pmWe 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 says
June 7, 2010 at 12:57 amyour 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 says
June 7, 2010 at 2:16 amYou are killing me Kevin – this looks FANTASTIC! I've never had a savoury French toast before.
zenchef says
June 7, 2010 at 3:35 amOh my gosh, that looks so evil and delicious!
But more delicious than evil! I want! 🙂
♥peachkins♥ says
June 7, 2010 at 5:44 amThis is the perfect French Toast!
The Peach Kitchen
blowing peachkisses
peach and things
Nina Timm says
June 7, 2010 at 7:39 amThe piece of toast had my attention, chunky, crispy and buttery…then topped with all my favorites….this is lethal!!
Sophie says
June 7, 2010 at 9:17 amWhat a really COOL idea!!
A savory French toast!! Looks incrdibly tasty too!
Mausi says
June 7, 2010 at 1:05 pmThis 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 says
June 7, 2010 at 2:39 pmKevin, it looks amazing! What kind of bread did you use?
daphne says
June 7, 2010 at 3:39 pmoh yum! What a great cheesey idea… U always add lovely stuff to my "to try" list. It's getting longer!
NORA says
June 7, 2010 at 6:49 pmHi 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 says
June 7, 2010 at 6:50 pmAbout yur Parmigiano reggiano Savoury Fench Toast, semms to me it is luxury!
Saludos desde MEXICO!
Barb says
June 7, 2010 at 7:07 pmLooks fantastic. Love the asparagus. Would make a perfect brunch dish!
Anonymous says
June 7, 2010 at 7:10 pmThis looks really interesting! Will have to give this a go.
Anonymous says
June 7, 2010 at 7:23 pmWhat 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 says
June 7, 2010 at 11:36 pmKevin, 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 says
June 8, 2010 at 12:19 amI'm a sucker for creative toast toppings and for savory breakfasts, so this looks like a winner to me!
Kevin says
June 8, 2010 at 10:46 amMausi: 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 says
June 8, 2010 at 4:58 pmI 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 says
June 9, 2010 at 2:33 pmthis combination is new one for me, but still yummy!
Olga @ MangoTomato says
June 11, 2010 at 2:01 pmGrowing 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 says
June 14, 2010 at 12:41 amI have yet to make (or even try!) a savory french toast. Sounds wonderful!