|The best start to the weekend.|
This recipe is super easy that it will probably become a weekend breakfast favourite. Usually in our house I want something different to the other half, so I often do this french toast recipe while cooking something else - so if you have busy morning this is good also!
Cheesy french toast
Makes 4 pieces
4 thick slices of your choice of bread (I used simple block loaf)
1 jumbo sized egg (or two large)
1/4 cup of grated cheese
1 tsp parmesan cheese
Shaved or shredded ham (optional)
3 small tomatoes, topped and cut in half.
1 dsp of raw/white sugar
Fresh garlic chives and parsley / mixed dried mixed herbs (as little or a lot, depending on what you like)
In a small jug beat your egg and then mix in the cream, followed by the parmesan cheese, herbs and pepper. Add a little bit of oil to a large frying pan over a medium to low heat. Pour a quarter of the egg mixture into a plate with a little bit of depth or a container - whatever you use it just needs to fit your piece of bread evenly on the bottom. When the large pan is hot enough coat your bread in the egg mixture, pressing it down slightly to coat it well before flipping it to coat the opposite side. Pop the bread into the pan and add a little bit of ham on top. Continue with the rest of the bread.
In a small pan over medium heat (or even in the large pan if enough room) add in your tomatoes, sprinkling with the sugar and a little bit of salt, pepper and mixed herbs.
Once one side of your bread is golden, flip the bread to cook the opposite side. Sprinkle the tops of the bread with a little bit of cheese. Turn your tomatoes also.
As soon as your tomatoes are cooked through mash them slightly in the pan, allowing some of the juices to cook out. I also try to take any any pieces of the tomato core that are a little too hard. Then your relish is done.
Your french toast will be ready once the cheese is melted, but also check the bottom to make sure it doesn't need a little bit longer.
Serve your french toast cheese side up, with the relish on the side.
*I like using cream instead of milk in the mixture so that the bread doesn't soak up too much liquid and become soggy, but I've also done half and half when I am low on cream just making sure not too leave it in the mixture too long.