Inspired by Rowley Leigh’s famous Parmesan custard and anchovy toast, this savoury French toast recipe makes a delicious and easy brunch. It’s also a great way to use up stale bread.
Time for something sweet? Try our mixed berry pain perdu.
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Ingredients
- 6 anchovy fillets in oil, drained
- 1 small garlic clove, crushed
- 2 medium free-range eggs
- 100ml whole milk
- 30g parmesan, very finely grated
- 2 tbsp finely chopped flatleaf parsley
- 2 slices stale bread, not too thick
- Unsalted butter for frying
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Method
- Using a pestle and mortar (or a fork at a push), mash the anchovies and garlic into a paste then scrape them into a shallow dish that’s big enough to fit 2 slices of bread in. Whisk in the eggs, milk, parmesan and parsley, then season with a generous grind of black pepper. Store in an airtight container away from direct sunlight for up to 3 months.
- Soak the bread for a couple of minutes on each side, or until all the egg has been absorbed. The Parmesan and parsley will not sink into the bread fully, so spread any remaining mixture over the top – it will form a delicious cheesy crust.
- Melt a generous knob of butter in a large frying pan and fry the soaked bread over a medium heat for a couple of minutes each side, or until golden and slightly caramelised. Be careful not to burn it – the parmesan can catch very easily if left unsupervised.
Nutrition
- 328kcals Calories
- 19.6g (9.6g saturated) Fat
- 20.3g Protein
- 16.8g (3.5g sugars) Carbs
- 1.6g Fibre
- 2.2g Salt
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