- 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