Parmesan French Toast with Blender Hollandaise

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For a decadent brunch, serve this savory French toast with the first asparagus spears of spring, simply tossed with olive oil, salt and pepper and roasted in a hot oven.

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6


  • 1 tsp. distilled white vinegar
  • 10 large eggs
  • 1/2 cup (4 fl. oz./125 ml) whole milk
  • 6 slices day-old French bread
  • 1 Tbs. unsalted butter
  • 3/4 cup (3 oz./90 g) grated Parmesan cheese
  • 1/4 lb. (125 g) sliced prosciutto

For the hollandaise:

  • 18 Tbs. (9 oz./280 g) unsalted butter, melted and cooled slightly
  • 2 egg yolks
  • 2 Tbs. fresh lemon juice
  • Pinch of cayenne pepper
  • Kosher salt


Line a plate with paper towels. Fill a large fry pan with 1 inch (2.5 cm) of water, add the vinegar and bring to a boil over medium heat. Reduce the heat to low so that the water gently simmers. One at a time, break 6 of the eggs into a ramekin or small bowl and carefully slip the eggs into the water. Using a tablespoon, occasionally spoon the hot water over the tops of the eggs as they cook. Cook until the eggs are set but the yolks are still runny, about 5 minutes. Using a slotted spoon, carefully transfer the eggs to the prepared plate. Set aside.

In a bowl, whisk together the remaining 4 eggs and the milk. Pour the egg mixture into a large, shallow baking dish. Add the bread and let stand until the bread soaks up some of the egg mixture, about 4 minutes per side.

While the bread soaks, make the hollandaise. Put the melted butter in a glass measuring pitcher. Combine the egg yolks, lemon juice and cayenne in a blender. Blend until well combined and the mixture turns pale yellow, 30 to 40 seconds. With the blender running, add just a couple drops of the melted butter, slowly adding more until it’s a steady stream. Blend until the hollandaise is thick and smooth, 1 to 2 minutes. Season to taste with salt and set aside.

In a nonstick fry pan over medium heat, melt the 1 Tbs. butter. Remove the bread from the egg mixture, letting the excess liquid drip back into the baking dish, and place the bread in the pan. Cook until the bottoms are golden brown, about 4 minutes. Flip and immediately top the bread with the cheese. Cook until the cheese melts and the other sides are golden brown, about 4 minutes longer.

To assemble, top each piece of French toast with 1 to 2 prosciutto slices, a poached egg and a generous spoonful of hollandaise. Serve immediately. Serves 6.

Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen, 2015)

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