A quick and easy French toast brunch that tastes amazing! And a recipe that calls for 0 waste. So you use the leftover egg to make scrambled eggs, which is just like the icing on the cake.
- A loaf of un-sliced white bread
- 4 eggs
- 1 teaspoon of dried oregano
- ¼ cup of milk
- 1 tablespoon of sour cream
- 1 Olive oil
- 1 tablespoon of butter
- 1 handful of fresh parsley finely chopped
- Salt and pepper for seasoning
1. Start by using a serrated knife to slice 2 thick slices of bread out of your loaf of bread.
2. Whisk the eggs, dried oregano and a pinch of salt and pepper together in a bowl.
3. Pre-heat a preferably non-stick pan over medium heat, then a good glug of olive oil.
4. Dip the 2 slices of bread in the egg mixture and let it soak for about 10-15 seconds (not for too long).
5. Add your egg-soaked bread to the pan. Do NOT discard the egg mixture. Cook for about 2 minutes on each side until the outsides are nice and golden brown. Transfer the French toast onto some kitchen paper, then set aside.
6. Take the pan off the heat for a minute or 2. Then, put back on the stove over low heat and add your butter. Add the leftover egg that you used to soak the bread.
7. Cook the eggs over low heat, you can take the pan off the 2-3 times, just for 10 seconds. This ensures that you are in control of the heat. When the eggs are almost cooked, add your sour cream. Once the eggs are cooked to your personal liking, take the pan off the heat.
8. Serve your French toast onto a plate or platter, then serve the scrambled egg on top of your French toast.
9. Finish by sprinkling with the chopped parsley and then serve.