This week's new recipe is a delicious savoury thyme, sage and parmesan French toast. And it might just become your new favourite, served with a fresh, crisp green salad-the perfect lunch or lazy dinner. The blend of thyme, sage, and Parmesan creates the perfect savoury team!
As always, let me know if you make the recipe @gatherandfeast and feel free to ask any questions.
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Ingredients
Vegetarian, Nut-free 
10 minutes preparation time + 10 minutes cooking time 
2 - 2 slices of thick sourdough bread
- 1 egg
- 1/2 cup full cream milk
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage leaves, finely chopped
- Zest of 1 lemon
- 1/4 cup fresh Parmesan cheese, finely grated
- Flakey sea salt, to taste
- Freshly cracked black pepper, to taste
- Butter of choice, for frying and serving (I've used Westgold salted)
- Fresh green salad, for serving
Method
- In a wide shallow bowl, whisk together the egg and milk until well combined.
- Add the fresh thyme, finely chopped sage leaves, lemon zest, and finely grated Parmesan cheese to the egg mixture. Season with a small pinch of sea salt and freshly cracked black pepper. Whisk to combine thoroughly.
- Dip both sides of the sourdough bread slices into the egg mixture, ensuring they are evenly coated. Use a fork or spoon to scoop up any remaining herb mixture and press it onto the bread slices.
- Heat a frying pan over medium heat and add a knob of butter.
- Once the butter has melted, place the coated bread slices in the pan. Top each slice with any remaining herb mixture and a sprinkle of grated Parmesan cheese and black pepper.
- Cook the bread slices for a few minutes on each side, or until golden brown and cooked through.
- Serve topped with a knob of salted butter, lemon zest, fresh thyme leaves, a sprinkling of sea salt, and freshly cracked black pepper. Enjoy!
- Serve topped with a knob of butter, additional lemon zest, fresh thyme leaves, and a sprinkling of sea salt and freshly cracked black pepper.
- Accompany with a fresh green salad for a delicious meal. Enjoy!
NOTES
- Opt for thick slices of sourdough bread to ensure the French toast has a substantial texture and can absorb the egg mixture well.
- Grate the Parmesan cheese finely to ensure it evenly incorporates into the egg mixture and coats the bread slices effectively.
- Adjust the amount of salt and pepper according to personal preference. Remember that Parmesan cheese can add saltiness, so be aware when seasoning.
- Maintain medium heat when cooking the French toast to ensure even cooking without burning. Adjust the heat if necessary to prevent the toast from becoming too dark.
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