A sweet Sunday began on a savoury note. Just on my plate, though. It’d been a while since we had bacon for breakfast. And bacon goes best with carbs and fat – bread and cheese! I just turned a sweet French toast into a savoury one by adding oodles of cheese to it and lots of thyme. I’d forgotten about some fresh thyme in the fridge and I’m glad I did. It dried out a little and smelled even better that what it would fresh.
This thyme scented cheese ladled eggy bread with a side of bacon was pure gold. I didn’t want to make a sauce to go with it (Sunday lazies) so I roasted some cherry tomatoes. Their sweet sourness oozes out of their skin when pierced and won’t let you reach out for that bottle of ketchup.
Yield: 2 portions
Prep + cooking time: 15 mins give or take
Bread – 4 slices (I used buns just because we don’t eat a lot of bread at home and these buns that come in packs of 4 are just enough)
Eggs – 2
Milk – a splash (roughly 2-3 tbsp)
Cheese – 1/2 cup grated (or more, depending on your cheese tolerance and size of the bread)
Thyme – leaves from 4-5 sprigs (if you don’t have thyme, use any other dried or fresh herbs, just about a tbsp)
Salt to taste (although with so much cheese you might not need to add salt)
Butter/oil to cook
If you’re using buns, use two and slice them horizontally.
In a wide bowl whisk together the eggs, milk, thyme and a 2 tbsp of the grated cheese.
Heat oil/butter in a pan on medium heat.
Dip the bread in the egg batter and place in the pan. Let it brown on one side before flipping it.
Once you flip it to see the cooked side, sprinkle enough grated cheese on it and cover immediately with a lid so the cheese melts. This will take a minute or two.
By then the other side is browned as well. Take it off the heat and repeat with other bread slices.
Note: I first cooked some bacon and used the fat to cook the toast in. It’s obviously more delicious. Also, toss a few cherry tomatoes into the pan after the toasts are done and taken off. Let the tomatoes blister before you serve them with the toasts and bacon.