Pregnancy Friendly Herb Savory French Toast
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Learn more →Ingredients
2 servings
- 4 slices thick-cut bread (about ¾ inch thick)
- 3 pasteurized eggs
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ⅓ cup milk
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, finely snipped
- ¼ tsp fine sea salt
- 2 tbsp unsalted butter, divided
For serving
- 2 oz fresh ricotta, for serving (optional)
- 1 tbsp fresh parsley, roughly torn, for serving (optional)
Instructions
- 1
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.
- 2
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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