Tuesday, October 20, 2009

Parmesan French Toast with Wilted Garlic Spinach Topping

Parmesan French Toast with Wilted Garlic Spinach Topping
serves 4

4 large eggs
Scant 1 tablespoon milk
1 cup grated parmesan (use the best quality, and finely grate it yourself ~ it makes a difference)
sea salt and cracked black pepper
2 tablespoons butter (you may need a little bit more)
4 slices bread*
1 clove garlic, crushed
8 ounces baby spinach leaves, two to three big handfuls
finely grated parmesan, extra
lemon wedges, to serve

Note: In the original recipe the bread is simply dipped into the egg mixture, however, since I was using slices of more dense homemade 5-minute-a-day bread, I actually soaked the bread, turning occasionally for about 30 t0 45 minutes, then cooked it over lower heat, for longer that in indicated in the recipe below. If you are using a commercial French or Sourdough bread, there is probably no need to do this.


In a bowl, whisk eggs, milk, parmesan* , salt and pepper until blended.

Melt half the butter in a large non-stick frying pan over medium heat until butter is hot. Dip the bread into the egg mixture, add to pan and cook, in batches, for 2–3 minutes each side or until golden. Remove from the pan and keep warm.

Add the remaining butter and garlic to the pan and cook for 1 minute. Add the spinach and cook for a further minute or until just wilted.

Serve the French toast with the spinach, parmesan and lemon wedges. Serves 4.

* Thick white sourdough is a great bread for this dish as it soaks up the egg cheese mixture.

Recipe adapted from Donna Hay by Once Upon a Plate

I hope you like it as much as we did!

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