Savory French toast with cheddar
Thick slices of bread soaked in a garlicky, green onion custard and pan-fried golden with melted cheddar on top, a breakfast-for-dinner that isn’t sweet at all.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.75 a serving
- 650 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 4 large eggs
- ½ cup milk
- 3 green onions, thinly sliced, divided
- 2 tbsp butter, divided
- 4 slices sourdough bread, thick-cut
- ½ cup shredded cheddar, divided
- 1 cup cherry tomatoes, halved
- 1 tsp hot sauce (optional)
From your pantry
- ¼ tsp salt
- 1 pinch black pepper
- ¼ tsp garlic powder
Each serving has about 650 calories, 32 g protein, 54 g carbs and 34 g fat, and costs about $2.75 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No green onions? Chives work.
- No butter? Ghee works.
- No sourdough bread? French bread works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the eggs, milk, salt, pepper, garlic powder and most of the green onions in a shallow dish.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
1 tablespoon butter in a large nonstick over medium heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Soak 2 slices of bread in the egg for about 20 seconds per side, until soaked through but not falling apart, and lay them in the pan.
Dolly’s tip: Thick, slightly stale bread soaks up the custard without going soggy.Cook until underneath, 2 to 3 minutes. Flip, sprinkle with half the cheese, cover and cook 2 to 3 minutes more, until the cheese and the middle feels firm.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 5 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move to plates and cook the other 2 slices the same way with the rest of the butter and cheese.
Medium heatTimer: 5 min
Top with the last of the green onions and serve with the tomatoes and hot sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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