Green french toast recipe

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It’s so easy to make and is great for a weekend brunch. Sometimes I serve it with sliced banana and some soft cheese instead of tomatoes.

  • Yield: 2 Servings


  • 2 medium free-range eggs
  • 3 tbsp semi-skimmed milk, nut milk or soya milk
  • a handful of herbs, e.g. parsley, chives, basil, coriander (cilantro), finely chopped
  • 2 spring onions (scallions), trimmed and finely chopped
  • 2 medium slices of multi-seed or wholegrain bread
  • 1 tbsp olive oil, plus extra for brushing
  • 7 oz (200 g) cherry tomatoes on the vine
  • 2 tbsp maple syrup or runny honey
  • salt and freshly ground black pepper
How to Make It
  1. Beat the eggs and milk together in a shallow bowl. Stir in the herbs and spring onions (scallions), then season with salt and pepper.
  2. Put the slices of bread into the beaten egg mixture and leave to soak for 2–3 minutes, turning them over halfway through, so all the beaten egg is absorbed.
  3. Heat the oil in a large non-stick frying pan (skillet) set over a low–medium heat. When it’s really hot, carefully add the soaked bread and cook for 2–3 minutes until crisp and golden brown underneath. Turn them over and cook the other side.
  4. Meanwhile, cook the tomatoes in an oiled griddle pan set over a medium–high heat until slightly softened (yet still holding their shape) and charred.
  5. Serve the French toast, drizzled with the maple syrup or honey, topped with the tomatoes.

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