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Overhead shot of Savory French Toast with Hollandaise for One with asparagus and pickled onion

Savory French Toast with Hollandaise for One

french toast benedict with no special equipment needed

Course Bread, Breakfast
Cuisine sauce
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 person

Ingredients

  • 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

Instructions

  1. combine egg, milk, rosemary, hot sauce, salt and pepper in a shallow pie dish or bowl, whisk to throughly combine
  2. add the piece of bread and soak through (2-15 minutes per side depending on the bread)
  3. 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

while the french toast cooks

  1. heat the butter to bubbling in another saute pan
  2. add mustard and lemon juice to the leftover french toast egg mixture and whisk to combine
  3. slowly whisk the the hot butter into the egg mixture, sauce should begin to thicken at this point.
  4. 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
  5. assemble!

Recipe Notes

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