This Savory Herb French Toast topped with a simple yet bright lemony Hollandaise Sauce uses just a few pans and requires no special equipment.
A recipe written for one person (yes, you can brunch in style by yourself). Whether you dine alone or double the recipe this easy hollandaise uses the leftover egg mixture from the savory french toast so no leftovers!
about the bread
how long this takes depends on how long you want to soak your bread, since I use a slice of sourdough rye straight from the freezer I like to give it about ten minutes per side- the perfect time to make some coffee or tea, empty the dishwasher, shower, shave ( I left one “s” out but you get the idea). Active time is minimal- even with the slow soak and a slow cook the whole thing was 40 minutes start to finish.
My favorite bread for regular french toast is challah or baguette. I imagine both would also work here for the savory french toast.
about the hollandaise sauce
I have a temperamental electric stovetop so I’m not sure how the lowest setting indicated to thicken the hollandaise sauce will translate to your stovetop, keep an eye out. you could use a double boiler if you’re worried about the sauce breaking. I tried this three times and never had a problem using the butter pan ( an all clad sauté pan, lighter weight than cast iron )
go to about the six minute mark if that’s all you’re interested in- but fair warning he whisks with a fork and the sound is vaguely reminiscent of fingernails on chalkboard
optional toppings for savory french toast
- delicious with both avocado and asparagus, for the asparagus I quick seared the stalks with a squeeze of lemon (they were the super skinny variety) in the cast iron skillet I used to fry up the savory french toast while I assembled the toast.
- you’ll see pickled red onion on there too. Especially when using the avocado as your topping, the red onion adds a needed bit of crunch. Regardless of topping it adds a lovely pop of color (yes, I garnish even while eating alone and not just because there are pictures, because I- and you!- deserve it).
- for a more filling breakfast you could certainly turn this into savory french toast eggs benedict and top it with a poached egg and /or ham and/or bacon
french toast benedict with no special equipment needed
- 1 piece of bread- I use my sourdough rye straight from the freezer
- 1 large egg
- 1/2 tsp chopped rosemary
- 1 ounce milk
- dash of hot sauce
- pinch of salt and pepper
- 2 Tablespoons Unsalted Butter plus a dollop more for the french toast frying
- 1/2 tsp dijon mustard
- 1 teaspoon fresh lemon juice
- combine egg, milk, rosemary, hot sauce, salt and pepper in a shallow pie dish or bowl, whisk to throughly combine
- add the piece of bread and soak through (2-15 minutes per side depending on the bread)
- preheat the cast iron pan for the french toast and then fry the soaked bread in the lightly buttered pan until golden brown on both sides. I do this with the heat just below medium and it takes about 3-4 minutes per side
- heat the butter to bubbling in another saute pan
- add mustard and lemon juice to the leftover french toast egg mixture and whisk to combine
- slowly whisk the the hot butter into the egg mixture, sauce should begin to thicken at this point.
- Return the hollandaise sauce to the butter pan and return to heat at lowest possible setting until, whisking frequently thickened to desired consistency (this happens for me while the french toast cooks on the second side, so about two minutes) remove from heat
equipment needed whisk shallow bowl or pie pan cast iron or heavy bottomed pan for cooking the french toast another pan for melting the butter