A quick, hearty breakfast with irresistible aroma in every bite: crisp on the outside, custardy and tender in the middle, with stretchy melted cheese throughout. Made right in the skillet with no fuss, it’s the kind of breakfast that feels special without taking more than a few minutes.
Ingredients
- Sandwich bread — 4 slices
- Eggs — 2
- Milk — 120 ml (1/2 cup)
- Hard cheese, grated — 60 g (2 oz)
- Butter — 20 g (1 1/2 tbsp)
- Salt — 1/4 tsp
- Ground black pepper — a pinch
- Dried garlic — 1/4 tsp (optional)
- Fresh herbs (dill/parsley), finely chopped — 1 tbsp (optional)
Step-by-Step Recipe
- In a deep bowl, whisk the eggs with the milk, then add the salt, pepper, and garlic if using.
- Stir half of the grated cheese into the egg mixture; set the remaining half aside for topping.
- Heat a skillet over medium heat and melt the butter.
- Dip the bread slices into the mixture, letting them soak well into the crumb, about 5–10 seconds per side.
- Place the bread in the skillet and cook for 2–3 minutes until golden and crisp.
- Flip, sprinkle the remaining cheese over the top, cover with a lid, and cook for another 2–3 minutes until the cheese melts and the underside is browned.
- Remove the toast, finish with fresh herbs, and serve hot.
- If you like, top with tomato slices, ham, or serve with a yogurt sauce.
Nutrition
| Calories | ≈ 510 kcal |
| Protein | ≈ 25 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 43 g |
| Fiber | ≈ 3 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 900 mg |
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Tips and Variations
- Bread: slightly stale sandwich bread, ciabatta, or a loaf works best — it holds its shape and browns beautifully.
- Cheese: Gouda, cheddar, Emmental, or mozzarella all work well. For a fuller flavor, use 2–3 varieties.
- Dairy-free: swap the milk for a plant-based alternative such as oat or almond milk, and use lactose-free cheese.
- Lighter version: cook in a nonstick skillet and reduce the butter to 5–10 g (1–2 tsp).
- Sweet version: leave out the cheese, garlic, and pepper; add 1 tbsp sugar and a pinch of cinnamon to the mixture. Serve with berries and honey.
FAQ
- What bread works best for French toast?
- Slightly stale sandwich bread, brioche, or a loaf sliced 1/2–3/4 inch thick works especially well because it soaks up the custard and still stays firm.
- Can I make it without milk?
- Yes. Use water, cream, or plant-based milk. Cream gives a richer result, while water keeps the texture lighter.
- How do I get a crisp crust?
- Make sure the skillet is properly heated, don’t overcrowd it, and cook over medium heat with a small amount of butter, flipping only once.
- How do I reheat leftover toast?
- The best way is in a dry skillet or in the oven at 350°F (180°C) for 5–7 minutes so the crust turns crisp again.