This decadent breakfast is indulgent, and a great treat when feeling like something a little different to everyday French toast. It doesn’t take much longer to prepare and the creamy sauce with crispy, cheesy French toast will knock your socks off.
Ingredients
For the French toast:
- 8 large slices of Country White Sourdough
- 4 eggs, beaten, plus the whites from the hollandaise
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- 1 tablespoon fresh chopped Italian parsley, plus extra for serving
- 1 cup shredded Parmesan
- 1 tablespoon neutral oil
For the hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup cold butter, sliced roughly
Preparation
- In a large bowl, whisk the eggs, salt, pepper, and onion powder together.
- Spread the Parmesan on a plate to dip the bread after the egg.
- Heat a large skillet with the neutral oil on a medium high heat until a drop of water sizzles in the pan.
- Dip the slices of bread into the egg mixture, leaving to absorb for a couple of seconds.
- Transfer to the plate of Parmesan, then turn the slice so there is a very sparse coating of Parmesan on each side of the bread.
- Cook on each side until golden brown and the cheese has started to crisp– about 2 minutes per side.
- To prepare the hollandaise sauce, place the egg yolks and lemon juice in a small saucepan and beat together.
- Add half the butter and turn on the heat to very low, whisking continuously until the butter has melted.
- Add the other half of the butter, still over a low heat, and whisk continuously until the mixture starts to thicken. The sauce should take about 5-6 minutes from beginning to end. Serve immediately.
- To serve, place two slices of French toast per plate. Drizzle with hollandaise and sprinkle the remaining parsley. This dish would pair well with some crispy bacon or a fresh side salad.
Allergen declaration:
- Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
- Inherent allergens: Egg, Milk, Wheat Gluten
