A quick and easy French toast brunch that tastes amazing! And a recipe that calls for 0 waste. So you use the leftover egg to make scrambled eggs, which is just like the icing on the cake.
Sounds like a pretty epic breakfast right? The toasted soldiers actually remind me of my childhood. My mum always served me toasted soldiers with a soft boiled egg as a kid and I loved it. I think it’s just something about the way they’re cut that makes toast, or in this case, French toast that little bit more satisfying to eat.
What also makes this French toast more satisfying is that it has scrambled eggs on top. So the idea is that we don’t want to waste the egg that we soaked the bread in. Read on to learn how to make both the French toast and the scrambled eggs super delicious.
Don’t soak the bread for too long
I found that about 10-15 seconds is the perfect amount of time for the bread to soak up the egg before frying. However, be careful because any longer than that and the bread can break apart very easily, or you’ll just end up with bread sludge.
We want a nice golden outside and a soft middle. Rather than a regular piece of bread in the middle with some omelette on the outside of it. So try to also avoid quickly dipping the bread in the egg and then just chucking it straight in the pan to fry. Make sure you actually allow the bread to soak in the egg. Otherwise, you can end up with a boring result.
The bread you buy is also important. And I am not necessarily talking about quality here. Most white loaves of bread you buy at the supermarket are already sliced, where’s I got the loaf that wasn’t sliced. This allowed me to slice the bread to my desired thickness. As I said, the bread soaks up the egg pretty dang fast, so being able to slice it yourself nice and thick will give you more control. Plus, nice thick slices make the bread look better at the end.
Cooking Scrambled Eggs
Ok, so there are a few important key points that ensure your scrambled eggs turn out like scrambled eggs, not dry little bits of omelette. So let’s go through them!
Low heat – Don’t forget that eggs cook very quickly because they are very sensitive to heat. If you try and cook scrambled eggs in a scorching hot pan, you’ll literally overcook them within seconds. So keep that heat nice and low.
Timing is important – It’s also important to know when it’s time to stop cooking the egg so you can serve it. Now you can experiment with how you personally like your eggs. Some people like their scrambled eggs a little runny, some like theirs a little more cooked but ideally you want the scrambled eggs to be cooked, yet still moist and soft.
Like I said, the moment you see that the scrambled eggs separate into little pieces of omelette, you’ve overdone it. And this is why it can be a good idea to add the sour cream towards the end. Yes, it makes the eggs a little extra creamy, but what it also does is it cools the eggs down to help ensure that they don’t overcook.
Take the pot/pan on and off of the heat – This can be a tip for anything you cook, however, don’t be afraid to take the pan off the heat once or twice as your eggs cook. Another great way to stay in control of your heat.
Stirring the eggs
Now, believe it or not, the way you stir the scrambled eggs makes a big difference to your final result.
Stirring them with more of a folding action really slowly will give you large, thick curds of scrambled eggs. Stirring them more rapidly will leave you with slightly more broken up curds and then whisking them will leave you with very small curds. All of which will leave you with a different texture and a different experience. So keep that in mind.
I really hope you enjoy this recipe, thank you so much for visiting my blog. If you want to subscribe to stay updated for new recipes, please do so. Other than that, have an amazing day!!
French Toast with Scrambled Eggs
We all love french toast, and we all love scrambled eggs. Why not bind them?
- A loaf of un-sliced white bread
- 4 eggs
- 1 teaspoon of dried oregano
- ¼ cup of milk
- 1 tablespoon of sour cream
- Olive oil
- 1 tablespoon of butter
- 1 handful of fresh parsley finely chopped
- Salt and pepper for seasoning
Start by using a serrated knife to slice 2 thick slices of bread out of your loaf of bread.
Whisk the eggs, dried oregano and a pinch of salt and pepper together in a bowl.
Pre-heat a preferably non-stick pan over medium heat, then a good glug of olive oil.
Dip the 2 slices of bread in the egg mixture and let it soak for about 10-15 seconds (not for too long).
Add your egg-soaked bread to the pan. Do NOT discard the egg mixture. Cook for about 2 minutes on each side until the outsides are nice and golden brown. Transfer the French toast onto some kitchen paper, then set aside.
Take the pan off the heat for a minute or 2. Then, put back on the stove over low heat and add your butter. Add the leftover egg that you used to soak the bread.
Cook the eggs over low heat, you can take the pan off the 2-3 times, just for 10 seconds. This ensures that you are in control of the heat. When the eggs are almost cooked, add your sour cream. Once the eggs are cooked to your personal liking, take the pan off the heat.
Serve your French toast onto a plate or platter, then serve the scrambled egg on top of your French toast.
Finish by sprinkling with the chopped parsley and then serve.
- Don't soak the egg for too long, otherwise, the bread will go soggy and can break apart easily.
- Buy an un-sliced loaf of bread, then cut it yourself. You can cut it thicker, which gives you more control when soaking the bread in the egg.