Thick slices of bread soak up a savory custard loaded with fresh parsley, thyme, and chives, then hit a hot skillet until the edges turn deep golden and crisp. The herbs bring a fragrant, almost peppery lift that plays beautifully against the rich, eggy interior, and the color you get on each side is a great sign you're doing it right. Cooking to that 160°F mark ensures the eggs are fully set and safe, so every bite is warm, custardy, and satisfying straight off the pan. It's a savory spin on a breakfast classic that swaps sweetness for herby depth, and it holds up as an easy weekend centerpiece. This version is a solid pick for a lactose free morning, letting the herbs and golden crust do all the talking. Serve it hot, straight from the skillet, for the best texture and flavor.
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In a large shallow bowl or baking dish, whisk together the pasteurized eggs, milk, parsley, thyme, chives, and salt until the mixture is uniform and the herbs are evenly distributed.
Lay the bread slices in the custard in a single layer and let them soak for 2 minutes, then flip and soak the other side for 2 more minutes, until each slice feels heavy and saturated but is not falling apart.
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