How do I best store this savory French toast?

I store the toast and vegetables separately in the refrigerator for a maximum of 1 day. I only add the egg yolk and garnish just before serving.

Can I use regular milk instead of buttermilk?

Yes, absolutely. With regular milk, the flavor becomes softer and rounder, while buttermilk adds a fresher note.

Can I make this in advance?

Yes, you can prepare the toast and the purslane in advance. Reheat everything and only finish it at the last minute.

Which miso should I use?

Shiro miso is ideal because it's mild and slightly sweet. But if you prefer a more intense flavor, you can also use a darker miso.

What can I use instead of winter purslane?

Young spinach, Swiss chard or arugula also work very well. Sauté them briefly so they remain fresh and vibrant.

Savory French toast miso purslane pecorino

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25min

•

Easy

I like to make this when I don't immediately know what to do with purslane other than a salad, and I'm craving something savory that has just that little extra. The soft, creamy French toast with the salty miso, and the fresh winter purslane from farmer Tijs, and a generous snow of pecorino on top: simple, but so good. Ideal for brunch, lunch or a quick dinner if you ask me.

I like to make this when I don't immediately know what to do with purslane other than a salad, and I'm craving something savory that has just that little extra. The soft, creamy French toast w ...

Ingredients

What do you need?

Quantity: 4P

French toast
4 thick large slices of sourdough bread
500 ml buttermilk or whole milk
2 large free-range eggs
Salt and pepper
Butter, for frying

Topping
4 teaspoons shiro miso
4 cloves of garlic
4 generous bunches of winter purslane
1 pinch of chili pepper (e.g. isot)
Butter, for frying
4 egg yolks
80 g pecorino, finely grated
Mustard greens, to taste

4 thick large slices of sourdough bread
500 ml buttermilk or whole milk
2 large free-range eggs
Salt and pepper
Butter, for frying

4 teaspoons shiro miso
4 cloves of garlic
4 generous bunches of winter purslane
1 pinch of chili pepper (e.g. isot)
Butter, for frying
4 egg yolks
80 g pecorino, finely grated
Mustard greens, to taste

Preparation method

How do you make this?

Whisk the buttermilk or milk with the eggs, salt, and pepper in a shallow dish.

Place the sourdough bread slices in the mixture and let them soak thoroughly. Flip them over so both sides are well soaked, but make sure the bread doesn't fall apart.

Peel and finely chop the garlic. Melt a knob of butter in a large pan and sauté the garlic until translucent with the chili pepper.

Add the winter purslane and let it wilt very briefly. Season lightly with pepper and remove from the pan.

Do not clean the pan and add another knob of butter. Fry the soaked bread slices until golden brown on both sides over medium heat. They should be crispy on the outside and soft on the inside.

Spread each warm toast with a teaspoon of shiro miso.

Distribute the warm winter purslane with garlic over the toasts.

Make a small indentation in the center of each toast and carefully place an egg yolk in it.

Finish with grated pecorino and some mustard leaves. Add another grind of pepper and serve immediately.

Tips

Use really thick slices of sourdough bread to achieve that perfect balance between crispy and creamy.
With buttermilk, your toast gets a fresher, slightly tart note that pairs beautifully with the miso.
Shiro miso is mild and slightly sweet, ideal in this dish. If you want more punch, choose a darker miso.
Add the egg yolk at the very end so it stays runny and acts as a sauce.
No mustard greens? Arugula or young spinach are perfect alternatives.
Storage
I store the French toast and winter purslane separately in the refrigerator, well-covered, for up to 1 day.
You can only freeze the cooked French toast without toppings, for up to 1 month. It is best not to freeze the vegetables and egg yolks.
I reheat it in a pan or oven until the toast is crispy and warm again. Only then finish it with miso, vegetables, egg yolk, and cheese.