Parmesan French Toast

How happy am I to see that the latest Nigella Lawson recipe collection has been released in Canada? Very!

Nigella: At My Table been available in the U.K. for 6 months and it’s been painful to know that the book is out there waiting for me to add it to my library. But I’ve made that mistake before – purchased a British version of a cookbook — and run into problems with the differences in measuring amounts and oven temperatures between there and here. Waiting means all the required conversion of measures has been taken care of, so there’s no decoding necessary before I start cooking.

As happens with all the new arrivals in the whatfoodiimade cookbook collection (still growing, latest count 2,004), this one has been flipped through several times with post-it tabs places on all the pages to mark all the recipes I’d like to try out.

First up: Parmesan French Toast. This could be a great start or a great finish to your day or a great lunch too. So versatile!

Select the perfect slices of bread. Not too large, slightly spongy.

Choose the slices.

Make the soaking liquid. Start with an egg.

One egg.

Add the grated Parmesan;

Grated parmesan.



Dijon mustard;

Dijon mustard.

Worcestershire sauce; and

Worcestershire sauce.

the milk.


Whisk that together.

Dipping liquid.

Place the bread in and let it soak up the liquid. Flip it once so that both sides get a chance.

Soaking the bread.

When the pan is heated so that the better has gotten foamy, get the bread in. Cook it on both sides until it’s browned.

Foaming butter.

Parmesan French Toast. With bacon.

Parmesan French Toast.

You can find the recipe here:

Parmesan French Toast
Preparation time less than 30 mins
Cooking time less than 10 mins
Serves 1–2

While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It’s also exactly what I need when I’ve come back in late, having uncharacteristically and disturbingly gone without dinner.


1 large free-range egg
3 tbsp finely grated Parmesan
¼ tsp paprika
1 tsp Dijon mustard
½ tsp Worcestershire sauce
3 tbsp full-fat milk
2 slices white sourdough bread (see recipe tip)
1 tbsp unsalted butter
½ tsp olive oil
flatleaf parsley, for sprinkling (optional)
1 spring onion, thinly sliced, for garnishing (optional)


Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in.

Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over.

When the bread is soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface.

Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if desired.

Recipe Tips
The white sourdough bread I keep in the house is a modest-sized loaf. If you happen to have a huge loaf of bread use just one slice and halve it.


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