French toast ‘alla carbonara’
Carbonara-flavoured anything is always going to be popular, but we think these French toasts are tough to beat. Cooking the toasts in the rendered pancetta fat is – as you’d imagine – a very good decision indeed, and topping the toasts with a generous handful of Parmesan and a Freshlay Farms Golden Yolkers® egg, with its rich golden hue, finishes things off beautifully.
Ingredients
Metric
Imperial
- 6 Freshlay Farms Golden Yolker® eggs
- 200ml of whole milk
- 50g of Parmesan, finely grated, plus extra to serve
- 150g of pancetta lardons, or guanciale if you can find it
- 8 slices of sourdough bread, (brioche works nicely too)
- olive oil, to fry
Method
Whisk together 2 of the eggs with the milk and grated Parmesan. Season with pepper (it shouldn’t need salt, as Parmesan and pancetta are salty)
- 2 Freshlay Farms Golden Yolker® eggs
- 200ml of whole milk
- 50g of Parmesan, finely grated, plus extra to serve
Fry the pancetta in a large pan until the fat renders and the pieces are crisp. Remove the pancetta but leave the fat in the pan for frying the toast
- 150g of pancetta lardons, or guanciale if you can find it
Dip the bread slices into the milk mixture, allowing them to soak for 10-15 seconds
- 8 slices of sourdough bread, (brioche works nicely too)
Fry the bread in the pancetta fat over medium heat until golden and crisp on both sides. Add a splash of olive oil if needed
- olive oil, to fry
Meanwhile, fry the remaining eggs in a separate pan in olive oil
Serve the French toast topped with the fried egg and scatter over the crispy pancetta. Finish with a generous shower of Parmesan and pepper
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