Savory Parmesan French Toast with Hollandaise Sauce
User Reviews
5
Savory Parmesan French Toast with Hollandaise Sauce
Description
This recipe starts by blending eggs, whole milk, heavy cream, grated Parmesan cheese, dry mustard powder, hot sauce, garlic, black pepper, and salt into a smooth custard. Thick slices of good-quality bread are soaked briefly in the custard to absorb flavor without becoming soggy. The bread is then pan-fried in butter until golden on both sides, resulting in a crisp exterior and soft interior enhanced by the Parmesan.
The hollandaise sauce is made in the same blender by combining egg yolks with Dijon mustard, lemon juice, hot sauce, and blending while gradually adding melted butter to create a rich, emulsified sauce. This sauce adds a tangy, buttery finish with a slight heat from the hot sauce.
Serving the savory French toast with the hollandaise sauce complements the salty cheese and mustard spices, offering a satisfying, non-sweet alternative to traditional French toast. Garnishing with fresh parsley or chives adds a fresh note to the dish.
The recipe notes that it is adapted from sources including The Kitchn and Allrecipes, indicating tested techniques and flavors.
Ingredients
For the French toast:
- 4 large egg
- 1/2 cup milk whole
- 1/2 cup heavy cream
- 1/2 cup parmesan grated, plus more for garnish
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon hot sauce I used Tabasco
- black pepper freshly ground, to taste
- 1 clove garlic crushed with the side of a knife
- dash salt
- 1 loaf bread good quality, cut 1-inch thick
- butter for frying
- flat-leaf parsley or chives for garnish
For the hollandaise:
- 3 egg yolk
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 dash hot sauce
- 1/2 cup butter
Instructions
For the French Toast:
- Turn your oven on to the warm setting (170 F). Set a cooling rack over a cookie sheet and place in the oven.
- Add eggs, milk, cream, Parmesan, mustard powder, hot sauce, black pepper, garlic, and salt to a blender. Blend until smooth. Pour liquid into a pie plate or an 8x8 dish. Rinse out your blender immediately.
- Slice the bread into 1-inch pieces.
- Heat a griddle or a large skillet to medium-high heat.
- Soak the bread in the egg mixture 1-2 minutes each side.
- Grease the griddle or pan with butter.
- Fry each piece of bread for about 2-3 minutes, until golden brown. Flip and cook the other side for 1-2 minutes or until browned. Continue with all the bread pieces, replenishing butter as necessary.
- Place each finished piece of toast on the cooling rack in the oven.
For the hollandaise:
- In the rinsed-out blender, add the egg yolks, dijon mustard, lemon juice, and hot sauce. Blend until smooth. (It's not very much liquid, so I tipped the blender on it's side to help it blend up. See photos.)
- In a small bowl in the microwave, melt butter completely so that it's very hot.
- Open the top spout of your blender. Turn the blender on low and pour in the hot butter. It should thicken immediately.
- Immediately pour the sauce into a measuring cup or bowl. Place the bowl into another bowl of very hot water. (You want to keep the sauce hot, but if you microwave it, it will curdle.)
- Pour the sauce over each serving. Whisk the sauce if it starts to separate.
- Top each French toast with fresh herbs and extra Parmesan.
Notes
- Use a good-quality bread sliced about 1 inch thick for best texture and soak absorption.
- Freshly grated Parmesan adds better flavor than pre-shredded versions.
- Blend the egg mixture thoroughly to ensure even seasoning and smooth soaking.
- Keep the cooked French toast warm on a rack in a low oven to maintain crispness before serving.
- The hollandaise sauce can be prepared in the same blender for convenience and even texture.
- Garnish with fresh parsley or chives for added color and subtle flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 633kcal | 32% |
| Carbohydrates | 59g | 20% |
| Protein | 22g | 44% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 292mg | 97% |
| Potassium | 322mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 327mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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