French Toast with Fried Eggs

I’ve never been a fan of French toast, mainly because I don’t love sweet breakfast dishes. Pancakes, cinnamon rolls, and doughnuts are just not my thing. But top anything with a runny egg yolk and I’m a happy girl. So, I decided to put a savory spin on French toast for a brunch at home.

On Saturday mornings I generally wake up with a plan. I’ve got a to-do list of everything I want to accomplish that day, and I figure, why not go ahead and tackle it first thing? Nathan, on the other hand, likes to “ease into the day.” He wants to sit leisurely, sip coffee, read his Bible and enjoy not having to be anywhere immediately. As I’ve learned to compromise, I try to slow things down a little bit, and one of the ways I can be persuaded into slowing it down is with an out-of-the-ordinary breakfast.

This French toast recipe starts the same as a traditional version with milk and eggs, but instead of sugar and cinnamon, add some salt and pepper. 

I prefer making this recipe on a griddle so you have enough space to cook the toast and eggs at the same time. Timing is everything with a runny egg and you want to be sure not to overcook it or let it get cold. 

Hot sauce or salsa pair well with the eggs and toast for an additional punch of flavor, and feel free to sprinkle on some chopped cilantro or parsley if you have it on hand.

Do you have a favorite weekend breakfast recipe? Let me know – I’d love to try out some of your ideas.

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French Toast with Fried Eggs

Servings 2 servings

Author Jessica Ivey, RDN

Ingredients

• 6 large eggs
• 2 tablespoons milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 thick slices white bread
• 1/4 cup salsa

Chopped fresh cilantro or parsley (optional)

Instructions

1. Preheat griddle to 300°F. Whisk together 2 eggs, the milk, salt and pepper in a shallow dish. 

2. Dip bread slices into egg mixture, coating both sides. Place on griddle, and cook until golden, about 2 to 3 minutes on each side. As soon as you place the toasts on the griddle, crack the remaining 4 eggs into a small bowl, one at a time, and then carefully pour onto the griddle. Sprinkle eggs with additional salt and pepper. Cook the eggs until the whites look set and the edges begin to brown slightly, about 3 to 4 minutes. Carefully flip the eggs and cook 1 minute longer. 

3. At this point your toast and eggs should be done. Top each slice of toast with 1 egg and 1 tablespoon salsa. Sprinkle with chopped herbs, if desired.