Parmesan & chilli savoury French toast

Peppery pul biber flakes, a kick of hot Sriracha sauce and crusty sourdough bread give Martha Collison's breakfast classic a twist.

Ingreadient

• 2 British Blacktail Large Free Range Eggs
• 250ml whole milk
• 50g Parmigiano Reggiano, finely grated
• 1 tsp Cooks' Ingredients Peppery Pul Biber
• ½ x 400g sourdough loaf, a few days old
• 50g butter
• sriracha hot chilli sauce, to serve
• fresh basil, to serve

Step by step

1. Beat together the eggs, milk and grated Parmesan cheese in a dish that is big enough to hold two pieces of bread. Add the pul biber chilli flakes, season and beat again. Slice the bread into 4 even slices, each about 2-2.5cm thick, and set aside.
2. Melt the butter in a large frying or griddle pan over a medium heat. Dip a slice of the cut bread into the egg mixture and soak for 30 seconds on each side, until saturated.
3. Fry, in batches, for 3-4 minutes – reducing the heat if necessary – until golden on the bottom, then carefully flip over. Cook for a further minute or two on the other side until puffed up, then remove from the pan and keep warm in the oven until ready to serve. Repeat with the remaining slices of bread until all the egg mixture is used up.