We whisked fresh herbs and a spicy serrano chile with eggs for a savory French toast. Peas, cooked in curry, are the perfect spiced topping. No need for maple syrup! Cook, relax and enjoy!
What you'll need: 3 cloves garlic 2 oz fresh cilantro 1 serrano chile 4 oz scallions 1 oz Parmesan 6.75 oz milk 6 white sandwich bread slices 1 oz butter 1 tsp garam masala 10 oz frozen peas 1 lemon 3 large eggs coarse salt olive oil
Equipment: grater large skillet rimmed baking sheet
Recipe steps: 1. Make chile mixture Peel and finely chop garlic. Finely chop cilantro leaves and tender stems. Cut chile in half and remove seeds then finely chop. Remove root end of scallions, slice in half lengthwise then finely chop. Combine all but cilantro in a bowl.
Make batter Preheat oven to 300°F. Grate cheese. Whisk eggs in a bowl. Whisk in 1½ teaspoons salt, cheese, milk, ½ cup water, half the cilantro and half of the chile mixture.
Coat bread Heat 2 tablespoons of oil in a large skillet over medium-high. Quickly dip two slices bread in egg mixture, coating on both sides (do quickly so that bread doesn’t absorb too much liquid). Add to the skillet, covering the top with a layer of some of the bits from the egg mixture.
Cook bread slices Cook bread until golden, about 2 minutes. Flip slices over and cook until golden, about 2 more minutes. Transfer bread to a rimmed baking sheet and place in the oven to keep warm. Continue cooking bread slices in batches, wiping out skillet and adding more oil between batches and lowering heat if browning too quickly. Keep bread in the oven.
Sauté aromatics Wipe out skillet. Melt butter in skillet over medium-high heat. Add remaining chile mixture and garam masala. Cook, stirring until softened, about 2 minutes.
Make peas Add peas and ½ teaspoon salt and cook until warmed through, 1–2 minutes. Stir in the juice of the lemon and the remaining cilantro. Remove from heat. Divide bread slices among plates and top with pea mixture. Enjoy!