Feta French Toast

Slightly salty, sweet and savoury, the first time I cooked French toast with FETA blew me away…

Sweet and savoury sometimes just feels right and this is a perfect example

Here the addition of feta before frying French toast doesn’t make it taste like CHEESE, it’s not cheesiness I’m sensing when I eat it, it’s something all together different, something I can’t quite place my finger on.

It brings just enough saltiness to make the honey and yoghurt SING and I’ve studded this with pomegranate, sliced pistachio and a few thyme leaves to offer freshness and that wonderful fragrance.

You can do it exactly like I did if you like, but feel free to switch it up and use any other fruit you like. Fresh figs and honey are a natural thought, blueberries and orange segments, raspberries and PEANUT BUTTER…

For this I’ve used long slices of baguette cut at an angle from my Easy Baguette Recipe

Have fun!

Jack

:-)

Feta Cheese French Toast with Pomegranite and Pistachio

Notes

This recipe serves 2 (2 plates like you see in the photo)

For this I used sliced baguette from my Easy Baguette Recipe

Ingredients

For the Toast

1 Medium Egg

50g Semi Skimmed Milk

1 tsp Caster Sugar

Pinch of Salt

4 Slices of baguette cut at an angle

100g Feta Cheese

1 tbsp Olive Oil

20g knob of Butter

To serve

Greek Yoghurt

Sliced Pistachio

Pomegranate Seeds

Honey

Thyme Leaves

Method

  1. Whisk up the egg in a small bowl with the milk, sugar and salt. Arrange your bread slices snuggly in a shallow try or plate and pour the egg mixture over the top. Turn the slices coating both sides and leave to rest until all the egg is soaked up.

  2. Crumble the feta over the top of the soaked bread slices and press down firmly to stick.

  3. Heat a large non stick frying pan on a medium heat, add the oil and butter and bring to a healthy sizzle.

  4. When the butter has melted and sizzle subsided carefully transfer the bread to the pan, cheese side down.

  5. Cook on a medium heat for 7-8 minutes keeping an eye on browning, the cheese will at first release water and simmer before starting to crisp. Resist the urge to flip or move your bread around until the underside is sealed and browned nicely. It should release itself when it is ready.

  6. Carefully shimmy a spatula underneath and flip over the bread slices. Cook for a further 7-8 minutes.

  7. Serve up your feta French toast, two slices per portion, top with yoghurt, pomegranate and pistachio and finish with a drizzle of honey and some fragrant thyme leaves. Eat warm.