New French toast

New French toast

By
From
The Potato Cookbook
Serves
6

Change up sweet French toast and add a touch of excitement to breakfast with this new version made with slices of potato and chorizo loaf. It’s particularly yummy with creamy scrambled eggs.

Ingredients

Quantity Ingredient
6 large eggs, at room temperature
375ml full cream milk
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
potato and chorizo loaf, made the day before
80ml olive oil
120 grams unsalted butter

To serve

Quantity Ingredient
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper

Method

  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Whiz the eggs, milk, sea salt and pepper together in a blender until smooth (or whisk in a medium mixing bowl until smooth).
  3. Slice the potato and chorizo loaf into 2.5 cm slices (about 12 slices in total). Reserve 6 of the slices.
  4. Put 6 of the loaf slices in a large dish in a single layer and pour over half of the egg mixture. Soak for 5 minutes and then turn the slices over and soak for a further 5 minutes.
  5. Heat 1 tablespoon of olive oil and 30 g of butter in a large frying pan over medium–high heat. Fry 3 of the egg-soaked slices until golden, about 3–4 minutes on each side. Place them on the baking tray and keep them warm in the oven. Add 1 tablespoon of oil and 30 g butter to the frying pan and fry the remaining 3 egg-soaked slices. Place them on the baking tray and keep them warm in the oven.
  6. Meanwhile, put the remaining 6 slices of potato and chorizo loaf into the dish and cover with the remaining egg mixture. Soak for 5 minutes and then turn the slices over and soak for a further 5 minutes. Cook as for the first 6 slices.
  7. Serve sprinkled with parsley and pepper.
Tags:
Potato
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