French Toast 3 Ways

I’ve been cooking for a couple of years now, and I like to occasionally experiment with things and see how they turn out, because really, there aren’t many rules to cooking. (Baking, however, is another matter entirely. Don’t mess with that, it goes awfully wrong as me and my mother have both found out.) Something I like every once in a while is French toast for breakfast, and after a few experiments, I figured out my three favourite ways to make it, so I thought I’d share them with you!

Generally, the basic recipe is pretty standard, I just add things in when I feel like changing it up. For one person, I generally:

  • Whisk together:
    • 2 eggs
    • Tiny splash of milk
    • A little Himalayan pink salt (but normal table salt will do)
  • Soak the bread in the egg mixture
  • Melt some butter in the pan
  • Fry until cooked

… and here’s three ways I change it up!

French Toast: The Parsley Edition

I’m gonna throw it out there – I really like parsley. It’s a gentle herb, but it’s one of my favourites and just adds a little something to French toast as well as making it look a little funnier. I actually have frozen chopped parsley I got from the supermarket so it’s always on hand and stays fresh, which I’ve found is super convenient, so I just shake a bit out, probably about one or two teaspoons’ worth, once I’ve whisked the eggs and then stir them in before soaking the bread and putting it in the pan to cook.

French Toast: The Philadelphia Edition

As someone who hates yoghurt with a passion, can’t stomach cream, and has never liked milk, cheese has always been my go-to source of calcium. Philadelphia soft cheese is pretty high on the list of favourites for me, and I love having it in sandwiches and in scrambled eggs/omelettes (you should totally try both of those, by the way – a salmon and philadelphia omelette is so good), so having it with eggy bread seemed like a logical thing to try. I either put a thin spread of it on the bread as soon as it’s done, or sometimes trying to melt it on top of the bread once you’ve turned it over and are waiting for the underside to be done is fun.

French Toast: The Condiments Edition

This is truly back to basics; I love any form of French toast with ketchup. And sometimes with barbecue sauce. (Not at the same time, that would be truly weird.) Brown sauce is good too.

So there you have it, my three favourite ways of having eggy bread. I’ve also tried it with chives, which my parents like, but I’m not so keen on it. Let me know in the comments if you do anything different!



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