French toast

This is a recipe for 4 slices of savoury french toast cooked in a flat sandwich press.

Great for breakfast with bacon or with a salad for dinner or just as a filling snack.

Print Recipe
French toast BigOven - Save recipe or add to grocery list
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Slices
Ingredients
  • 4 slices White bread
  • 3 large Eggs
  • 1 tablespoon Water or Milk
  • 1 teaspoon Mixed herbs /Seasonings
  • 1 tablespoon Olive oil or Butter (optional)
  • Salt and Pepper
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Slices
Ingredients
  • 4 slices White bread
  • 3 large Eggs
  • 1 tablespoon Water or Milk
  • 1 teaspoon Mixed herbs /Seasonings
  • 1 tablespoon Olive oil or Butter (optional)
  • Salt and Pepper
Instructions
  1. Turn on and heat up your sandwich press.
  2. Beat eggs, water and herbs or seasonings in a dish you can fit your bread slices into.
  3. When your sandwich press is hot enough open up. Dunk your bread slice into the egg mix coating on both sides and place onto the hot press surface, repeat with the other slices. Close lid.
  4. Leave lid closed on your egged up bread for about 2-ish minutes then gently open to see how it's going. When the egged bread is browned to your liking, serve immediately with a little cracked pepper and salt.
  5. OPTION 1. Spreading a little olive oil or butter on a heated frying pan surface you can still cook your egged up bread you just have to flip it half way to cook the other side. OPTION 2. Before you add the bread to your heated sandwich press spread on a little butter if you like that buttery flavour on your eggy bread. OPTION 3. Use spray oil instead of oil or butter. I find on my non stick sandwich press I don't need any of the above only if I make this in a frypan.
Recipe Notes

NO the press will not squash your eggy bread if you leave it the 1-2 mins before opening giving the egg enough time to puff up, continual opening will flatten your bread.

My sandwich press is 4 slice size, we usually have 2 slices per person.

What I love about this method is that it cooks both sides at once so is quicker and I can get more served up faster.

I'm not worried about leftover egg after coating the bread I just pour it over the top of the bread before closing the lid and cook at the same time.

Adjust eggs to how many you need for your sized eggs.

I like to salt and pepper my french toast after it's cooked as I find it's easier to control the amount, if you wish to mix yours into the egg go for it.

Use any bread you like, I just think it's better with white bread.

I love my french toast with pork or anything seasoning mixed into my egg mix.

This picture is with leftover french stick that I only used half of the day before. I've also used sliced up hot dog rolls sliced into circles.

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