Parmesan French toast with balsamic tomatoes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

A family favourite – you can’t go far wrong with French toast. This savoury version is made more substantial with the topping of fried balsamic tomatoes, rocket/arugula and a spoonful of curd cheese, while you may like to add slices of crisp Parma ham for non-vegetarians. For a sweet alternative, flavour the egg mixture with a teaspoonful each of vanilla extract, icing/ confectioners’ sugar and ground cinnamon and top with fresh fruit and a little maple syrup.


  • 5 eggs, lightly beaten
  • 5 tbsp milk
  • 5 tbsp finely grated Parmesan cheese
  • 4 large thick slices of country-style bread
  • sea salt and freshly ground black pepper
  • 4 handfuls of rocket/arugula leaves and 4 heaped tbsp curd cheese or cream cheese, to serve


  • Whisk the eggs, milk and Parmesan together in a large shallow dish and season with salt and pepper. Dunk both sides of each slice of bread in the egg mixture and leave to soak until needed.
  • To prepare the tomatoes, heat the oil and one-third of the butter in a large non-stick frying pan over a medium heat. Add the tomatoes, take care as they can splutter, and cook for 2–3 minutes until softened slightly, turning once. Pour in the balsamic vinegar and turn the tomatoes in the mixture for 1–2 minutes until slightly caramelized. Season with salt and pepper, then remove the tomatoes and any juices from the pan and keep warm in a low oven, covered to prevent them drying out.
  • Wipe the pan clean with paper towels, then add the remaining butter. When melted, add the egg-soaked bread, and cook for about 2 minutes on each side until golden and slightly crisp. (You may need to cook the bread in two batches.)
  • Place the Parmesan toasts on serving plates and top with the rocket/arugula, balsamic tomatoes and curd cheese. Finish with a grinding of black pepper and serve straightaway.