Parmesan & chilli savoury French toast

Name: Parmesan & chilli savoury French toast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 2 British Blacktail Large Free Range Eggs; 250 ml whole milk; 50 g Parmigiano Reggiano, finely grated; 1 tsp Cooks' Ingredients Peppery Pul Biber; 400 g sourdough loaf, a few days old; 50 g butter; sriracha hot chilli sauce, to serve; fresh basil, to serve

Peppery pul biber flakes, a kick of hot Sriracha sauce and crusty sourdough bread give Martha Collison's breakfast classic a twist.

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Serves4
CourseBreakfast
Prepare10 mins
Cook12 mins
Total time22 mins

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Ingredients

2 British Blacktail Large Free Range Eggs
250ml whole milk
50g Parmigiano Reggiano, finely grated
1 tsp Cooks' Ingredients Peppery Pul Biber
½ x 400g sourdough loaf, a few days old
50g butter
sriracha hot chilli sauce, to serve
fresh basil, to serve

Method

Beat together the eggs, milk and grated Parmesan cheese in a dish that is big enough to hold two pieces of bread. Add the pul biber chilli flakes, season and beat again. Slice the bread into 4 even slices, each about 2-2.5cm thick, and set aside.
Melt the butter in a large frying or griddle pan over a medium heat. Dip a slice of the cut bread into the egg mixture and soak for 30 seconds on each side, until saturated.
Fry, in batches, for 3-4 minutes – reducing the heat if necessary – until golden on the bottom, then carefully flip over. Cook for a further minute or two on the other side until puffed up, then remove from the pan and keep warm in the oven until ready to serve. Repeat with the remaining slices of bread until all the egg mixture is used up.
Drizzle with sriracha sauce if you like it spicy, and scatter over the basil before serving.