Grana Padano French Toast
I’ve recently found myself reaching for Nigella Lawson‘s latest cookbook ‘At My Table’; a celebration of appetite & home cooking which is conveyed with both warmth & honesty. I’ve always enjoyed Nigella’s unique tone of recipe writing...ever since my very first baking book, How to be a Domestic Goddess. In fact, I still have that original copy, although a little moth eaten around the edges from over-use, it’s still very much a part of my over-grown cookbook collection. (And still to this day, I make her fail-safe brownies for friends’ birthdays!)
Today it rained (hallelujah!) and in turn my cravings changed direction towards something a little comforting - & preferably to include bread and cheese. Nigella didn’t let me down. I opted for the fuss-free, delicious cheesy French toast (which took no time to recreate - & equally no time to devour!) I used Grana Padano Riserva as I had a huge wedge left over from a photoshoot last week , as well as adding a few summery ingredients; some colourful cherry toms & fresh basil. Today was a brief visit to the land of Sunday comfort eating before the weather warms up again. An opportunity I was not willing to miss!
Grana Padano French Toast
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, but hunger has taken over.
Serves 1-2 Prep 25 minutes Cook 5 minutes
1 large free-range egg 3 tbsp finely grated Grana Padano ¼ tsp paprika 1 tsp Dijon mustard ½ tsp Worcestershire sauce 2 tbsp full-fat milk 2 slices sourdough bread 1 tbsp unsalted butter ½ tsp olive oil a few cherry tomatoes flat-leaf parsley, and/or fresh basil leaves for sprinkling 1 spring onion, thinly sliced, for garnishing (optional)
1. Whisk the egg, Grana Padano, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in. 2. Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. 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 soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface. 4. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley/basil and thinly sliced spring onion, if desired.
Photography and styling: Natalie Seldon Follow me on instagram @prettyediblestylist
