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French toast 'Eiderdown' with herbs & bacon

Method

  • Two days before serving the dish, panfry the bacon in hot oil until golden. Then cut into 5 cm pieces and set aside.
  • Place the chives, chervil, 3 tbsp chopped parsley, the tarragon and spring onions in one bowl. Mix and set aside.
  • In another bowl, mix the emmenthal and tasty cheeses with 75 gm grated parmesan.
  • Then whisk the eggs, milk and seasonings in a third bowl. 
  • Remove crusts from the bread and cut each slice into 3 strips. 
  • Brush a large gratin dish (or casserole) with melted butter. Then layer with sliced bread, sprinkle with half each of the chopped herbs and the bacon and a good amount of the cheese. Repeat the process, finishing with a layer of bread about 1 cm below the dish rim. Carefully pour the egg and milk mixture over the top and sprinkle with the remaining parsley and cheese. Cover with clingwrap and refrigerate for 48 hours. 
  • When ready, preheat oven to 170°C fan forced (190°C normal).
  • Remove the plastic from the dish and cook in the oven for about 45 mins until golden (and clean when you put a sharp knife in).
  • Serve with a simple green salad on the side. 
  • from "Eggs" by Michel Roux

Ingredients

  • vegetable oil
  • 8 rashers streaky bacon
  • 3 tbsp snipped fresh chives
  • 3 tbsp snipped fresh chervil
  • 6 tbsp chopped fresh parsley
  • 1 tbsp snipped fresh tarragon
  • 4 spring (green) onions, chopped
  • 75 gm emmenthal cheese, grated
  • 75 gm grated tasty cheese
  • 75 gm + 3 tbsp freshly grated parmesan
  • sea salt & freshly ground pepper
  • 8 large eggs
  • 800 ml milk
  • ½ cup melted unsalted butter
  • 8-10 medium-thick slices good white bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm