Green french toast with honey drizzle

Name: Green french toast with honey drizzle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 4 medium free-range eggs; 90ml whole milk; Handful each fresh flatleaf parsley and dill, finely chopped; 4 spring onions, finely chopped; 4 medium slices Greek sesame bread or crusty white bread; 1 tbsp olive oil; Ground cinnamon for dusting; Honey for drizzling (Greek thyme honey if you can); Greek yogurt to serve

By: Heather Thomas

Published: 20 Sep 19
Updated: 18 Mar 24

Test kitchen approved

Heather Thomas’s savoury, Greek-style twist on classic French toast is flecked with herbs and spring onions and drizzled with honey. It’s the perfect summer brunch – or Mother’s Day breakfast in bed.

Heather says: “”This French toast is attractively flecked with green herbs and spring onions for an aromatic savoury flavour. The honey adds sweetness and is more subtle than the usual maple syrup.”

If you like the look of this, you’ll love panettone french toast with maple syrup, mascarpone and walnuts.

This recipe is from The Greek Vegetarian Cookbook by Heather Thomas.

Serves 4
Hands-on time 20-25 min

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Ingredients

4 medium free-range eggs
90ml whole milk
Handful each fresh flatleaf parsley and dill, finely chopped
4 spring onions, finely chopped
4 medium slices Greek sesame bread or crusty white bread
1 tbsp olive oil
Ground cinnamon for dusting
Honey for drizzling (Greek thyme honey if you can)
Greek yogurt to serve

Method

Beat together to eggs and milk in a shallow bowl. Stir in the chopped herbs and spring onions. Season lightly with salt and pepper.
Soak one or two slices of bread (depending on the size of your pan) in the beaten egg mixture for 2-3 minutes, turning the bread over to cover both sides. Don’t leave it too long or it will get soggy and fall apart.
Meanwhile, heat the olive oil in a large non-stick frying pan over a low-medium heat. When hot, add the soaked bread, 1-2 slices at a time, and cook for 2-3 minutes until crisp and golden brown underneath. Turn over and cook for another 2-3 minutes on the other side. Keep warm while you cook the remaining bread.
Serve the toast lightly dusted with cinnamon and drizzled with honey, with a large spoonful of yogurt alongside.

These recipes are from The Greek Vegetarian Cookbook by Heather Thomas (Phaidon £24.95). To save 20%, enter the code GVC20 when ordering at phaidon.com

Recipe from August 2019 Issue

Nutrition

Nutrition: per serving

Calories: 268kcals
Fat: 10.1g (2.4g saturated)
Protein: 12.6g
Carbohydrates: 30.7g (13.9g sugars)
Fibre: 2.1g
Salt: 0.7g

delicious. tips

Next time, add some chopped basil, thyme or mint. Serve with griddled tomatoes on the vine.

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