Description
A quick and easy French toast brunch that tastes amazing! And a recipe that calls for zero waste—you use the leftover egg to make scrambled eggs, which is just like the icing on the cake.
Ingredients
- 2 slices (thick) Bread, From A Whole Loaf
- 4 whole Eggs
- ¼ cups Milk
- 1 Tablespoon Dried Oregano
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 Tablespoon Sour Cream
- 2 Tablespoons Fresh Parsley
Preparation
Use a serrated knife to slice 2 thick slices of bread out of a loaf of bread.
Whisk eggs, milk, dried oregano and a pinch of salt and pepper together in a bowl.
Preheat a pan (preferably nonstick) over medium heat. Add a good glug of olive oil.
Dip the 2 slices of bread in the egg mixture and let soak for about 10–15 seconds (not for too long). Add egg-soaked bread to the pan. Do not discard the egg mixture. Cook for about 2 minutes on each side until the outsides are nice and golden brown. Transfer French toast onto some kitchen paper, then set aside.
Take the pan off the heat for a minute or two. Return to the stove over low heat and add butter. Add the leftover egg that you used to soak the bread. Cook eggs over low heat—you can take the pan off heat 2-3 times, just for 10 seconds. This ensures that you are in control of the heat. When eggs are almost cooked, add sour cream. Once eggs are cooked to your liking, take the pan off heat.
Serve French toast on a plate or platter, then plate the scrambled egg on top of French toast. Finish by sprinkling with chopped parsley and serve.
