The breakfast of my dreams – quick and easy to throw together but just unbelievably good. Essentially a cheesy garlic bread that you can legitimately eat in the morning? Sign me up. So savoury but with tons of freshness from the herbs.
What to serve it with: I’ve opted for some fried mushrooms here, but it would also work well with wilted spinach, roast cherry tomatoes or steamed asparagus.
Ingredients
Makes 2 portions
4 slices sourdough bread
2 medium eggs
1 clove garlic, finely grated
100ml whole milk
1 tbsp finely grated parmesan, plus more to serve
1 tbsp chopped parsley
1 tbsp chopped tarragon
Pinch of thyme leaves
Salt and pepper to taste
A really good knob of butter
Recipe
- In a large bowl whisk together the eggs, milk garlic, herbs, parmesan, salt and pepper
- Add the bread to the egg mix, make sure it is well coated and leave it to soak for a couple of minutes while you heat up a pan
- Place a wide pan over a medium heat with the butter. When melted lift in the slices of bread, then pour any excess egg mixture over the top
- When the undersides of the bread are golden, turn until both sides are well coloured
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