| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 8 large eggs
- 3/4 cup milk
- 1 1/4 cups grated parmesan cheese (about 4 ounces)
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta (8 to 12 slices)
- 8 3/4-inch-thick slices country white bread
- 6 cups baby arugula
- 1 to 2 tablespoons aged balsamic vinegar or balsamic glaze
Instructions
- Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
- Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
- Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.
Nutrition Facts
| Calories | 630 |
| Total Fat | 38 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 418 milligrams |
| Sodium | 1343 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 2 grams |
| Protein | 32 grams |
| Sugar | 9 grams |
| Calories | 630 |
| Total Fat | 38 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 418 milligrams |
| Sodium | 1343 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 2 grams |
| Protein | 32 grams |
| Sugar | 9 grams |
Reviews
Hello, I first tried Savory French Toast about a year ago, I was out of syrup! After doing the egg dip, I cooked in olive oil, Really good Italian season, Aleppo chili flakes & Black pepper. I like mine crunchy on the outside, soft inside! Can not do cheese. I have made it several times, trying different meats, Chicken Chorizo is my favorite. Nice pot of strong coffee, I am good until dinner!raf
Cowboy
Good
can’t play the video
Delicious! Elevated breakfast for dinner.