Savoury Brioche French Toast with Feta, Herbs and Tomato

Golden brioche dipped in a garlicky parsley and oregano custard, then served with seared tomato, crumbled feta and a runny fried egg. A savoury take on French toast that works for breakfast, brunch or an easy lunch for two.

Weekend mornings at our table call for this one often. Golden brioche dipped in a garlicky herb custard, cooked until the outside is deeply burnished while the centre stays soft, then finished with seared tomato, crumbled feta and a fried egg with a runny yolk.

For something that looks this generous, it comes together in well under half an hour, and it holds everyone comfortably until the afternoon. No one comes looking for a snack at eleven.

The seared tomato brings a little acidity, the feta and lemon zest keep each bite bright, and the whole plate sits somewhere lovely between breakfast and lunch. It works just as well made for one on a quiet morning as it does for a slow weekend brunch.

Prep: 10 min · Cook: 15 min · Serves: 2 · Cuisine: Mediterranean · Category: Brunch

Ingredients

Savoury Brioche French Toast with Feta, Herbs and Tomato

• 4 thick slices brioche, preferably slightly stale
• 4 large eggs, divided
• 80 ml full cream milk
• 1 small garlic clove, finely grated
• 1 tablespoon finely chopped fresh flat-leaf parsley, plus extra to serve
• 1 teaspoon finely chopped fresh oregano, divided
• 1/4 teaspoon fine salt, plus a small pinch for the tomato
• Freshly cracked black pepper
• 1 large firm ripe tomato, cut into 1 cm thick slices
• 80 to 100 g feta, crumbled
• 20 g butter
• 1 tablespoon olive oil, plus a little extra if needed
• 1/2 teaspoon finely grated lemon zest, to finish

Method

1. Prepare the herb custard. Crack 2 of the eggs into a shallow dish. Add the milk, garlic, parsley, 3/4 teaspoon of the oregano, salt and a generous crack of black pepper. Whisk until the eggs and milk are completely combined.
2. Sear the tomato. Heat 1 teaspoon of the olive oil in a large frying pan over medium-high heat. Season the tomato slices lightly with salt, black pepper and the remaining oregano. Cook for 1 to 2 minutes on each side, turning gently, until lightly browned but still holding their shape. Transfer to a plate and carefully wipe away any excess tomato juices from the pan if needed.
3. Dip the brioche. Reduce the heat to medium-low. Add the butter and another small drizzle of olive oil to the pan. Dip each slice of brioche briefly into the egg mixture, coating both sides, and let any excess custard drip back into the dish before it goes into the pan. Avoid leaving the bread to soak, as brioche absorbs the custard very quickly.
4. Cook the French toast. Cook the brioche for approximately 3 minutes on each side, until deeply golden and the custard has cooked through. Cook in batches if your pan cannot hold all four slices without crowding. Transfer to two plates and keep warm.
5. Fry the eggs. Add a little more olive oil to the pan if needed. Crack in the remaining 2 eggs and fry to your liking. For runny yolks, cook until the whites are set but the yolks remain soft.
6. Assemble and serve. Divide the seared tomato between the plates, arranging it over or alongside the brioche. Top each plate with crumbled feta and a fried egg. Finish with extra parsley, lemon zest, freshly cracked black pepper and a very light drizzle of olive oil. Serve immediately.

Serving Suggestion

For a little heat at the table, finish the plate with a few drops of Peri Peri Oil in place of the final drizzle of olive oil. If the table is split between sweet and savoury, the Golden Vanilla French Toast with Warm Raspberries, Blackberries and Maple makes a lovely companion plate, and the Baked Spinach and Feta Eggs sit beautifully alongside for a larger brunch spread.

Storage Notes

Savoury French toast is at its best served directly from the pan. Leftover cooked brioche can be refrigerated in an airtight container for up to 1 day and reheated gently in a lightly buttered frying pan or a 160°C oven until warmed through. Cook the tomato and fried eggs fresh when serving.

Notes

Brioche that is a day old absorbs the custard without becoming too soft. Fresh brioche can still be used, but dip it very briefly.

The butter and natural sugar in brioche can brown quickly. Medium-low heat lets the custard in the centre cook before the outside becomes too dark.

Fresh oregano is stronger than parsley, chives or dill. Chop it finely and measure it carefully so it complements rather than overwhelms the feta and tomato.

A firm, ripe tomato will develop good colour in the pan while holding its shape. Turn the slices only once where possible.

To make one serving, use 2 slices of brioche, 2 eggs, 40 ml milk, half the garlic and herbs, half a tomato and 40 to 50 g feta. Use one egg in the custard and fry the other for serving.

Fresh chives or dill can replace the oregano. Use approximately 1 tablespoon of chives or 1 teaspoon of dill.

The Grace Table Tip

Keep the cooked brioche warm on a tray in a 100°C oven while you finish frying the eggs. The toast stays warm without drying out or turning soggy, and every plate lands at the table hot together.