This week's new recipe is a delicious savoury thyme, sage and parmesan French toast. And it might just become your new favourite, served with a fresh, crisp green salad-the perfect lunch or lazy dinner. The blend of thyme, sage, and Parmesan creates the perfect savoury team!
For this recipe, I teamed up with the guys from Westgold. Their rich and creamy butter works perfectly in this French toast recipe. I've been using their high-quality butter in my cooking and baking for the past few months and have been loving it. It's made with milk from grass-fed cows and using a traditional churning process. Be sure to look out for them when shopping at Woolworths in Australia.
As always, let me know if you make the recipe @gatherandfeast and feel free to ask any questions.
Ingredients
Vegetarian, Nut-free 
10 minutes preparation time + 10 minutes cooking time 
2 - 2 slices of thick sourdough bread
- 1 egg
- 1/2 cup full cream milk
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage leaves, finely chopped
- Zest of 1 lemon
- 1/4 cup fresh Parmesan cheese, finely grated
- Flakey sea salt, to taste
- Freshly cracked black pepper, to taste
- Butter of choice, for frying and serving (I've used Westgold salted)
- Fresh green salad, for serving
Method
- In a wide shallow bowl, whisk together the egg and milk until well combined.
- Add the fresh thyme, finely chopped sage leaves, lemon zest, and finely grated Parmesan cheese to the egg mixture. Season with a small pinch of sea salt and freshly cracked black pepper. Whisk to combine thoroughly.
- Dip both sides of the sourdough bread slices into the egg mixture, ensuring they are evenly coated. Use a fork or spoon to scoop up any remaining herb mixture and press it onto the bread slices.
- Heat a frying pan over medium heat and add a knob of butter.
- Once the butter has melted, place the coated bread slices in the pan. Top each slice with any remaining herb mixture and a sprinkle of grated Parmesan cheese and black pepper.
- Cook the bread slices for a few minutes on each side, or until golden brown and cooked through.
- Serve topped with a knob of salted butter, lemon zest, fresh thyme leaves, a sprinkling of sea salt, and freshly cracked black pepper. Enjoy!
- Serve topped with a knob of butter, additional lemon zest, fresh thyme leaves, and a sprinkling of sea salt and freshly cracked black pepper.
- Accompany with a fresh green salad for a delicious meal. Enjoy!
NOTES
- Opt for thick slices of sourdough bread to ensure the French toast has a substantial texture and can absorb the egg mixture well.
- Grate the Parmesan cheese finely to ensure it evenly incorporates into the egg mixture and coats the bread slices effectively.
- Adjust the amount of salt and pepper according to personal preference. Remember that Parmesan cheese can add saltiness, so be aware when seasoning.
- Maintain medium heat when cooking the French toast to ensure even cooking without burning. Adjust the heat if necessary to prevent the toast from becoming too dark.
Free Resources
Click on the links below to print or save this recipe to your device.
