Nigella Lawson provides the steps and ingredients home cooks should take if they want to try it out at home and saysbit is perfect as brunch or as a snack
Gourmet queen Nigella Lawson has given the secrets of perfect snack which is an ideal weekend brunch. The TV chef outlined what’s needed to make her adaption of French Toast using one special ingredient to set it apart from the usual at this special time of year. Nigella describes her recipe for Parmesan French Toast as “comforting and quick” provides the steps and ingredients home cooks should take if they want to try it out at home.
She said: “While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It’s also exactly what I need when I’ve come back in late, having uncharacteristically and disturbingly gone without dinner.”
Parmesan French Toast
Ingredients
Serves: 1-2
1 large egg
3 x 15ml tablespoons finely grated Parmesan
¼ teaspoon paprika
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
3 x 15ml tablespoons full fat milk
2 slices white sourdough bread or anything sturdy and with a bit of bite to it
1 x 15ml tablespoon unsalted butter
½ teaspoon regular olive oil
To serve:
Flatleaf parsley
Spring onions
After listing what is needed to make the dish, the TV cook explains the steps they need to take to complete the dish. The details of the recipe she explains in careful steps to allow home cooks to complete the snack or brunch whichever time of day they choose.
Method
1. Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish where the slices of bread will fit with not a great deal of space around them. Make sure everything is completely combined.
2. Sit the bread in the mixture for around two minutes each side, pressing down on it occasionally. She advises: “You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over.”
3. When the bread is ready, warm the butter and oil in a frying pan where the slices will sit fairly snugly. Once the butter starts to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side. She adds: “Keep a good eye on it — until it is cooked through with patches of rich golden brown on the surface.”
4. Remove from the pan, and eat as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if you prefer.
