Egg White French Toast

It should be clear by now, that I absolutely love stretching one meal into about 2-3 over the course of a day or weekend, and this take on French Toast made from the leftover eggs whites from my Soy Cured Yolks, is a great example of that. Indulgent yet simple enough to make while waiting for the tea to steep.

Ingredients

Ingredients
egg whites (leftover from curing yolks)
¼ cup milk
½ tsp cinnamon
slices of crusty bread (like sourdough or baguette, cut thick)
1 tbsp butter
grated parmesan (or any hard cheese you like)
cream cheese or cottage cheese (optional)
A handful of microgreens or any soft greens

Instructions

Stir the milk and cinnamon into the egg whites until smooth. Soak the bread in this mixture until it’s fully absorbed, just a minute or two depending on how dry your bread is.

Heat a pan over medium and melt the butter. Add the soaked bread and let it cook until golden and set underneath. Flip the bread, sprinkle grated cheese over the top, and once the bottom is cooked, flip it again briefly so the cheese crisps up into a crust.

In a corner of the pan, or in a separate small pan, scramble the remaining egg white mixture.

Place your toasts on a plate. Add a spoonful of cream cheese or cottage cheese if using, then pile on the greens. Drizzle with more grated cheese, finish with a crack of pepper or chili and enjoy!

Notes

• You can sweeten the milk if you want to lean toward a sweet-savory flavor, a little sugar or honey works.
• A runny fried egg or a spoonful of jam would be great on this.
• The cheese crust is worth doing, don’t skip that second flip.
• This is a great no-waste breakfast when you’ve got leftover egg whites, maybe from making some Korean cured yolks.