You know those brunch recipes that make you feel fancy without requiring a culinary degree or three hours of prep? This Parmesan French Toast with Balsamic Tomatoes is exactly that. It’s savory, cheesy, a little tangy, and totally brunch-worthy. Plus, it’s just as easy to make as your classic sweet French toast—but with a gourmet twist.
French Toast, but Make It Fancy
We’re flipping the script on your typical syrup-drenched breakfast and going full savory mode. Think thick slices of golden, parmesan-crusted bread slathered in soft cheese, topped with peppery arugula and juicy cherry tomatoes that have been kissed by balsamic vinegar in a hot pan. It’s like your favorite café brunch, but in pajamas, at home.
What You’ll Need:
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1 box Just Eggs or 5 fresh eggs (your call!)
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5 TBSP milk or nondairy creamer
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5 TBSP grated Parmesan cheese (or dairy-free version)
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6 thick slices of bread, about 1-inch thick
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Soft cheese (dairy-free, cream cheese, or goat cheese – get creative)
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Salt and pepper to taste
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4 cups arugula leaves (peppery greens = flavor magic)
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3 cups cherry or grape tomatoes
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2 TBSP olive oil
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4 TBSP butter (or nondairy butter)
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1 TBSP balsamic vinegar
Let’s Get Cooking!
1. Egg Bath Time
In a shallow dish, whisk together your eggs, milk, grated parmesan, and a good pinch of salt and pepper. Dip your bread slices into the mix, making sure both sides are totally coated. Let them hang out in the mixture while you prep the rest—like a little spa moment for the bread.
2. Tomato Time
Heat olive oil and 2 tablespoons of butter in a large non-stick skillet over medium heat. Add the tomatoes and let them cook for 2–3 minutes. Heads up: they might pop and sizzle like they’re starting a party. Once they’re a little softened, pour in the balsamic vinegar. Let it cook another minute or two until things start to caramelize. Sprinkle on a bit of salt and pepper, then scoop the tomatoes into a bowl.
3. Toast to Glory
Wipe out the pan, then melt the remaining 2 tablespoons of butter. Add the egg-soaked bread slices and cook for about 2 minutes on each side until they’re golden, crispy, and basically irresistible.
4. Assemble Like a Brunch Artist
Plate the toasts and layer on the soft cheese. Pile on a handful of arugula and spoon the warm balsamic tomatoes over the top. The result? A savory masterpiece that looks and tastes like something off a trendy brunch menu.
Pro Tips:
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Want more crunch? Add toasted pine nuts or crushed walnuts on top.
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Feeding a crowd? This recipe doubles beautifully.
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No arugula? Spinach, baby kale, or even microgreens will do the trick.
Final Thoughts:
This dish is proof that brunch doesn’t have to be basic. With just a few fresh ingredients and a little sizzle, you can serve up something bold, bright, and totally unexpected. So next time you want to impress your friends (or just treat yourself), whip up this Parmesan French Toast with Balsamic Tomatoes. It’s cheesy. It’s tangy. It’s everything.
Tag us when you try it—because we need to see those glorious brunch pics!
Parmesan French Toast with Balsamic tomatoes
Equipment
- 1 nonstick pan
- 1 shallow dish
Ingredients
- 1 box Just Eggs or 5 fresh eggs
- 5 TBSP Milk or nondairy creamer
- 5 TBSP Grated Parmesan cheese or nondairy parmesan cheese
- 6 thick slices of bread 1 inch thick
- soft cheese non dairy cheese or cream cheese
- salt and pepper to taste
- 4 cups arugula leaves
- 3 cup cherry or grape tomatoes
- 2 TBSP olive oil
- 4 TBSP butter or nondairy butter
- 1 TBSP balsamic vinegar
Instructions
- Whisk eggs, parmesan, milk togeter in shallow dish with salt and pepper. Dunk both sides of each slice of bread eggs mixture. Leave bread in mixture till ready to use
- To pepare the tomatoes, heat olive oil and 2 TBPS of butter in large non-stick frying pan over meduim heat. Add tomatoes, coook for 2-3 minutes. Be careful tomatoes my splutter. Cook until soften slightly. Once softened add balsamic vingar. Cook for 1-2 minutes till the vingar starts to caramilized. Season with salt and pepper to taste. Transfer to mixing bowl.
- Wipe out nonstick pan with paper towels. Add 2 TBSP of butter and melt. Once melted add egg soaked bread and cook for about 2 minutes on each side or until golden and slightly crisp.
- Place parmesan toast on serving plate and top with soft cheese, aruglua and tomato mixture. Enjoy