Our Savory Herb French Toast recipe is a twist on the classic sweet version. Growing up, savory French toast was the norm. My mom first came to the US, from South Korea when she was about 24 years old, and didn’t really know much about American food at the time. She has seen people make French toast on tv, but to her it just looked like people were dipping slices of bread into beaten eggs and calling it French toast; so that’s just what she did. She would beat eggs and a little milk together, dip in a couple slices of white bread and pan fry them. Then we would eat them with….wait for it…..KETCHUP! lol! My sister and I gobbled that stuff UP! We loved it!
Today we have a little throwback to my mama’s French Toast with our Savory Herb French Toast. This recipe is a tad bit more sophisticated with more flavors involved, like whole grain mustard and fresh herbs. We added a fried egg on top to the runny yolk can pour over everything like maple syrup. This recipe is easy to make, super delicious and comforting. While this would typically be served for breakfast or brunch, I love eating this for dinner with lightly dressed mixed greens; so simple, so satisfying. :) Enjoy! xx, Jenny
Tips for making our Savory French Toast recipe
- It is best for the bread to be stale, that way it sops up more of the egg mixture. If your bread is fresh, you can bake it in the oven at 300 degrees until it is dried out a bit, maybe 15 minutes.
- Make sure you fully mix the egg mixture. That way you won’t have pockets of egg whites on your bread.
- We call for French bread in this recipe, but Challah bread is also a good choice. Any bread will do! I also love making this with the seedy wheat bread we buy.
- Add crumbled bacon on top
- Add crumbled breakfast sausage on top
- Top with confit tomatoes
- Top with sautéd mushrooms
- Top with a lot of parmesan cheese (you can never have enough cheese)
- Top with smashed avocado
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Savory Herb French Toast
- 5 large eggs
- 1 cup whole milk
- 2 tablespoons whole grain mustard
- 2 teaspoons thinly sliced chives
- 2 teaspoons minced thyme
- 1 teaspoon minced oregano
- 1 garlic clove, minced
- 1 teaspoon ground coriander
- 1 teaspoon dry mustard
- 1 ½ teaspoons salt
- ½ teaspoon cracked black pepper
- 6 slices French bread, sliced on a bias into 1 inch thick pieces
- ½ cup (1 stick) unsalted butter, divided
- fried eggs cooked to your liking
- Place eggs, milk, mustard, herbs, garlic, spices, salt, and pepper into a shallow baking dish and whisk together.
- Place a large skillet over medium heat, add 4 tablespoons butter and melt. Press 3 slices of bread into the egg mixture to soak. Flip each slice and soak for about 1 minute.
- Carefully transfer soaked bread slices to the hot skillet and sear for 3 to 4 minutes or until nicely browned. Flip each slice and continue to cook until browned and French toast has cooked through, an additional 3 to 4 minutes.
- Remove the French toast slices from the pan and repeat steps 2 and 3 with the remaining bread slices.
- Top each serving of French toast with a fried egg, sprinkle of salt and pepper and fresh microgreens. Serve.
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Great recipe!! The savory ingredients actually pair really well with a little bit of maple syrup as a dipping sauce!
This recipe is fantastic! It’s in our regular breakfast rotation. Even our toddler loves it!
Love your story on how French toast evolved in your life, it’s so similar to mine! My mom was born her in the U.S., but we also ate our French toast with ketchup when I was growing up. The first time I saw someone putting maple syrup on French toast, I had the same reaction you did! LOL! I’ve just gotten turned onto the savory side of French toast and I love it! Can’t wait to try your recipe too!
Thanks for this! At last someone who grew up the same way I did except it was my Dad who made us savoury French toast. Us kids didn’t realize there was such a thing as sweet FT either & were shocked when we first had it. We thought it was a mistake!
My dad was raised by a bachelor uncle who made some very strange but good meals so dad continued to cook them for us on weekends. Mom never criticized dad’s cooking b/c she was so thrilled to get some time off cooking for 6 kids!! lol
What a good idea! It looks delicious