Go Back

Savory French Toast

Quick and easy savory french toast with crispy edges and fluffy center, versatile and made with simple ingredients that you most likley have in on hand!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: French, Mediterranean
Servings: 4 slices of bread


  • 2 medium-large eggs
  • 1 tbsp chopped parsley optional
  • 2-3 tbsp grated parmesan optional as well but definitely adds flavor and crunch to the outside
  • 2 tbsp milk adds to the texture but can be skipped if you don't have it
  • salt and pepper to taste
  • 4 tbsp olive oil
  • 1 tbsp butter divided equally for each batch in frying; also optional but keeps them soft longer;


  • Add the eggs, diced parsley, grated parmesan, milk, salt, and pepper in a shallow bowl. Whisk until the mixture is smooth and the egg yolks are completely combined with the whites.
  • Preheat a nonstick pan (cast iron pan can also be used here) over medium heat. For each batch (1 batch fits 2-3 bread slices in a regular pan) you'll need approximately 2 tbsp of oil and 1/2 tbsp of butter (the butter is optional) for each batch.
  • Once the pan is preheated dip the bread slices for a couple of seconds on each side in the egg mixture and transfer directly to the pan. It's best to dip the bread in the egg mixture right before frying.
  • Fry on each side for 3-4 minutes or until golden brown and crispy. Sometimes you might need to lower down the heat a little bit once you flip the bread on the other side just so it doesn't burn too quickly.
  • Continue until you finish all the batter. Serve on the side with feta cheese, a big glass of yogurt, or with a salad of choice.


  1. The base recipe calls for eggs, salt, and pepper. While the other ingredients (parsley, parmesan, milk) add to the taste and texture, feel free to skip them if you don't have any of them at the moment. 
  2. If you have leftover batter I usually spoon a little bit on top of each other while they are in the pan before you flip them on the second side. 
  3. Leftovers can be reheated on low heat in a pan and I love filling them with cheddar cheese, sliced ham to make sandwiches. 
  4. If I use regular toast bread I usually use 1 egg for 2 slices of bread. So if you like to double the recipe you can go from here.