Sometimes you just gotta get creative in the kitchen and this brunch toastie is very much a happy accident. After Dan returned home on a Sunday afternoon from a band rehearsal I was deep into typing up features for The Style Life and happily gave kitchen duties over to make cooking happy husband. But of course like all good back seat drivers, I quickly went from nodding along to eggs and avocado to creating a full blown meal, all from the comfort of our couch.
The brunch toastie as we have coined it is a sort of French toast meets Croque Madame, meets a cheese toast.
While we’ve given you what we popped into our brunch toastie, there are lots of options and I’ll give some extra serving suggestions at the end of this recipe. And remember don’t be afraid to experiment, we threw this together from what we had and there are lots of interchangeable elements so that you can utilise what you have to hand.
And don’t forget, if you try it out, share it on social media and tag #rivkieskitchen so we can see how you get on!
Brunch Toastie: Makes enough for two
- 3 eggs
- Salt and pepper to taste
- Garlic granules x 2 teaspoons
- 1/2 tsp paprika
- Tsp onion powder
- Cheese Slices or grated cheese – we used two slices of Emmental and two slices of Edam but you could use cheddar, gouda, mozzarella (really up to you the mix of cheese you have or love).
- One small to medium Challah (dependent on size for two) / two soft baps / two brioche rolls / 4-6 slices of bread (choose your carb of choice).
- 2-4 tbsp of Oil
- Pinch of chilli powder/hot sauce
- Tsp herbs de Provence or dried Basil
- sliced mushrooms and red onion
Preparation time: 15-20minutes
- Whisk egg together with all herbs and spices.
- Soak the bread / roll in the mixture for 30secs to 1minute and allow bread to absorb the egg mixture.
- In a large frying pan or skillet, heat 2 tablespoons of oil and fry over the soaked bread/rolls until very lightly cooked and the egg mixture has largely absorbed.
- Remove pan from the heat and place the bread onto a plate or board and layer in your cheese and other toppings and pop on the lids to create sandwiches. Below I’ll list some of my personal favourites.
- Check to see if your pan needs more oil, if it does, heat the remaining 1-2 tablespoons of oil, depending on need and heat.
- Place the sandwiches back into the centre of the pan and toast until cheese has melted and outer is golden brown, crisp and the moisture has evaporated.
- Slice in half, plate with a side salad and enjoy (can add a dipping sauce or ketchup, mayo chilli or sweet chilli sauce)
- And that is one serious brunch ready toastie. If you have any egg mixture left, fry up as a mini scramble to have on the side.
Toastie filling ideas:
- Mozzarella, pesto, sun-dried tomato/fresh tomato
- Sliced or grated cheese, mushrooms, red onion
- Sliced or grated cheese, fresh tomato, red onion and basil
- Sliced or grated cheese and chutney
- Sliced or grated cheese and chilli sauce
- Sliced or grated cheese, pre cooked bacon / or sliced ham
Basically there are lots of options for this yummy, easy, fridge/larder friendly brunch toastie, so enjoy, play and devour.