I love French toast. Whether it's dipped in a creme brûlée custard for a sweet treat topped with strawberries or a savory version like the one being shared today, I love making it, eating it, and tucking a few pieces away in the freezer so I can pop them in the toaster on a weekday for a quick and decadent breakfast. So let's dig into this Cheesy Chive French Toast!
I managed to really amp my savory main course by scoring a loaf of cheddar jalapeño sourdough at my local farmers' market. That said, any sourdough will do and if that's also not happening, opt for a sturdy bread that would make a good base for a sandwich. This recipe wants some structure to it! I love what Sunny Paris seasoning brings to the custard, but you can use just about any savory seasoning that you really love. Try something bolder than salt and pepper here - make it fun! I used cheddar to fit with the aforementioned bread, but something sharp and/or bold tasting is the way to go. With that bold flavor, a little goes a long way. Only sprinkle a generous tablespoon or so of cheese on top of each slice of bread when cooking it on the griddle. Too much and it will turn gloppy and messy instead of making a crispy cheese crust on your toast.
I like to serve this dish with roasted potatoes and a bit of fresh fruit. Pour a cup of coffee and I'm so very ready for the adventures of the day. Here's to exploring the savory side of French Toast. Enjoy!
Cheesy Chive French Toast
- 9 eggs
- 1 cup milk, half & half, or cream
- 2 teaspoons Sunny Paris or similar seasoning
- 8-12 slices high quality sourdough bread - I used cheddar jalapeño sourdough
- 1 tablespoon olive oil, for coating griddle or pan
- ⅔ cup grated sharp cheddar, Parmesan, or other cheese of your choice
- Fresh chopped chives, for garnish
- Ramp butter or regular butter, for garnish
Preheat a griddle or large pan to medium-high heat.
In a large bowl, whisk together the eggs, dairy of your choice, and seasoning of your choice until a savory custard forms.
Pour the custard into a shallow dish - I used a pie plate. Place slices of your sourdough bread into the custard, poking holes with a fork as you do. Carefully flip the bread slices to make sure they are soaked with the custard mixture.
Brush the griddle with the olive oil, move some slices of bread onto its surface, and sprinkle the tops of the bread with grated cheese. Cook the bread for 3 minutes before flipping and cooking an additional 2-3 minutes or until they are done to your liking. Repeat with all of the bread, keeping the cooked toast warm in a low oven while you work.
To serve, sprinkle with fresh chives and ramp or regular butter. Serve alongside your favorite roasted potatoes and fresh fruit for a full breakfast.
- Yields: 4-6 servings
- Preparation Time: 30 minutes