045 / 75 · Breakfast in a New Place

Savory French Toast with Warm Tomatoes and Chives

4 savory toast slices; 2 breakfast servings · Active 30 min · Total 40 min

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French toast does not have to be sweet. A little mustard seasons the egg mixture here, and warm chopped tomatoes bring a quick sauce without another pan. Cook the tomatoes first, then turn the bread through the egg and milk just before frying. Four modest thick slices make a useful two-person breakfast, especially when yesterday’s loaf has become slightly dry but is still sound and pleasant to eat.

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Savory French toast with warm tomatoes and chopped chives.

Use bread that can absorb without collapsing

A sturdy loaf with a close, open-enough crumb works better than a very soft sandwich slice. Cut the pieces evenly so their egg-soaked centers cook at the same pace. Briefly dip both faces and let excess mixture run back into the bowl. Very dry bread may need a little longer; fresh soft bread needs less. The aim is a moist center that can cook through, not a dripping slice that tears before reaching the pan. Never use bread with any mold, even if only one corner looks affected.

A moderate pan sets the middle

Warm the tomato topping first and keep it in a clean covered bowl for the short toast-cooking stage. Use medium-low heat for the bread, with oil and butter in two measured batches. A dark crust can appear before the egg in the middle has set, so check the center and lower the heat if the surface colors too quickly. Serve the first two slices while the second pair cooks, or share each small batch. Keeping a tall stack covered on a plate encourages steam to soften the browned faces. Spoon tomatoes over just before eating, then scatter the chives. The same skillet does every cooking job, but it still needs a stable landing place for the topping bowl, the uncooked egg dish and the cooked plates without those areas touching.

Ingredients

  • 2 medium tomatoes, roughly chopped (250 g)
  • 2 teaspoons olive oil (10 ml), divided
  • 1 teaspoon red-wine vinegar (5 ml)
  • 1/4 teaspoon fine salt (1.5 g), divided
  • 1/4 teaspoon black pepper (0.5 g)
  • 2 large eggs
  • 1/3 cup milk (80 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • 4 sturdy bread slices, about 1/2 inch (1 cm) thick (160 g total)
  • 2 teaspoons unsalted butter (10 g), divided
  • 2 tablespoons chopped chives (8 g)

Set out

10-inch (25 cm) nonstick skillet, Shallow egg dish, Clean bowl and loose cover, Spatula, Instant-read thermometer

Allergens

Egg, Milk, Wheat, Mustard. Check labels and substitutions.

Make it

  1. Heat 1 teaspoon of the oil in the skillet over medium heat. Add tomatoes and half the salt. Cook for 4–5 minutes until softened with some juices. Stir in vinegar, transfer to a clean bowl and cover loosely for the short toast-cooking stage.
  2. Whisk eggs, milk, mustard, remaining salt and pepper in the shallow dish. Dip two bread slices briefly on both faces, allowing excess egg mixture to drip back into the dish.
  3. Heat half the butter and half the remaining oil in the skillet over medium-low heat. Cook the two soaked slices for 3–4 minutes per side until golden, with set centers reaching at least 160°F/71°C. Lower heat if the outside browns before the center sets.
  4. Repeat with the remaining two bread slices, egg mixture, butter and oil. Discard unused raw egg mixture. Serve two slices per person with warm tomatoes and chopped chives, adding topping only at the meal.

Make room before dipping the bread

Egg mixture is a raw-ingredient station. Keep it separate from the clean plates and topping bowl, then wash the dish and utensils thoroughly after cooking.

A useful detail

Use a thermometer inserted horizontally into the center of a thick slice to check the egg-soaked middle. Brown color alone does not establish that it is cooked through.

Another way

  • Use chopped parsley instead of chives at the same loose volume.
  • Replace Dijon with wholegrain mustard at the same weight for a more textured seasoning.

Keep it well

Best eaten freshly cooked. Refrigerate cooked toast and tomato topping separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 2 days and reheat to 165°F/74°C. Do not save uncooked egg mixture that has contacted the bread for a later meal.