Savory French toast, inspired by the popular Indian street food commonly called Bombay toast (also known as Masala Toast), is a satisfying twist on sweet French toast. This recipe combines eggs, red onions, and fresh herbs for a flavorful twist on the classic breakfast dish. It's quick to make and perfect for any time of day!
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If you’re looking to shake up your breakfast routine or need an easy meal idea, this savory French toast is just the ticket.
The red onion and parsley add a fresh, savory kick that really sets it apart from the usual sweet versions.
Plus, it’s versatile enough to pair with whatever sides or toppings you have on hand, so you can enjoy it any way you like. When I was in Mexico for two months, I had this all the time, topped with a fried egg, avocado, habanero salsa, and crumbled cheese. It's just so delicious and satisfying.
The best part about this recipe is that you only need a few ingredients and the prep and cooking are both easy and fast.
Ingredients
See the recipe card for exact amounts.
- Bread: I like to use a firm sourdough for this. It makes French toast that isn't too soft and I'm not a fan of very soft French toast, especially this savory French toast.
- Eggs: They create the rich custard that coats the bread, adding protein and helping to bind the flavors.
- Red onion: Adds flavor.
- Parsley: Brings a fresh taste and vibrant color to the savory French toast.
Substitutions
- Parsley: Use cilantro instead.
- Variations: Skip the onions if you're not a fan. Try adding some spices or hot sauce to the egg mixture for more flavor.
Stale bread always works well for French toast because it soaks up the egg custard. This is great if you like a softer French toast.
Instructions
Prep Tips
Prep any toppings ahead of time. This recipe moves fast!
- Mix the egg, onion, parsley, salt, and pepper in a bowl with a splash of water. Add hot sauce if you want some heat.
- Dip the bread in the egg custard, coating both sides.
- Place the dipped bread in the pan. I like to add onions and parsley on one side and put that side down in the pan. Then take extra onion and parsley from the egg bowl and place it on top of the bread in the pan.
- This way, the onions cook on the bread as it fries. Cook for 2-3 minutes per side.
Tips for making savory French toast
- Using slightly stale bread helps to absorb the egg mixture which is great if you like soft French toast. I don't like mine overly custardy so I use fresh bread. Adapt this to suit your preference.
- Don't oversoak the bread – a quick dip on each side is enough to coat it without making it soggy.
- Preheat the pan before adding the bread to ensure even cooking and a crispy exterior.
- Cook over medium heat to avoid burning the outside before the inside is cooked through.
- Experiment with toppings like avocado, tomatoes, sauteed mushrooms, or a fried egg to make it a more substantial meal. I like to add yogurt and pickled red onion for a tangy contrast.
What to serve with savory French toast
If you're serving this in the morning, a breakfast salad would go nicely.
For lunch, pair it with tomato soup or minestrone.
To serve this for dinner, top it with a fried egg and pair it with a spiced fennel and carrot salad. Add air fryer smashed potatoes for a more filling side.
Love sweet French toast? Try eggnog French toast or stuffed strawberry cheesecake French toast next.
More Toast Recipes
- Labneh Toast with Raspberries and Honey
- Turkish Eggs on Toast
- Cucumber Salad Garlic Toast
- Baklava Toast with Goat Cheese, Honey + Nuts
Storage
For the best flavor and texture, savory French toast should be made fresh.
FAQs
To avoid soggy French toast use only a splash of milk or water in the egg custard so that it cooks properly. Using sturdy or day-old bread can help the custard soak in without making the bread soft.
Recipe
Savory French Toast
Ingredients
- 2 slices bread
- 2 large eggs
- 3 tablespoons diced red onion
- 3 tablespoons chopped parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons water or milk
For serving (optional)
Instructions
- In a wide shallow bowl, mix the eggs, water, salt, pepper, red onion, and parsley.
- Preheat a skillet over medium heat. Drizzle with oil.
- Dip a slice of bread into the egg mix, flipping it over and coating it well. Let the excess egg drip off while keeping the onion and parsley on the bread, and place it in the hot skillet. If the onion and parsley haven't stuck to the bread, add more from the egg mixture bow.
- Let cook for 2-3 minutes per side or until the egg is cooked through and the outside is golden brown and crispy. Repeat for the remaining slice.
- Plate the toast, topping with a dollop of yogurt and a large spoon of pickled red onions. Drizzle sriracha sauce for a bit of heat. Serve hot.
Video
Notes
Serving suggestions: top with a fried egg and avocado, or yogurt and pickled onions. Don't oversoak the bread – a quick dip on each side is enough to coat it without making it soggy. Preheat the pan before adding the bread to ensure even cooking and a crispy exterior. Cook over medium heat to avoid burning the outside before the inside is cooked through.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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