Recipe: French Toast “à la Grecque”

Quick and easy, and only requiring a handful of ingredients, we show you how to make this breakfast classic with a delicious Greek twist!


Chef: Dimitris Michaelides

Preparation & Cooking time: 16 mins

Serves: 4 slices

What’s not to like about French toast? It’s quick and easy to make, and uses up staling bread that would otherwise go to waste! It can also be made sweet or savory, and served up with all manner of toppings, from sliced fruit, powdered sugar and a drizzle of maple syrup to ketchup and mayonnaise. It’s sure to keep everyone happy on those lazy Sunday mornings.

In this simple recipe, we learn how to make French toast – sometimes known as eggy bread – “à la Grecque.” With a hearty side-serving of creamy Greek yogurt, flavored with mastic and orange zest, and a drizzle of pine honey, we give this classic dish an irresistible Greek twist. Enjoy!

Preparation

To make the French toast with honey and flavored Greek yogurt, start by pouring the eggs into a bowl, add the milk and vanilla and mix well with a whisk.

Put the butter in a non-stick pan and place over medium-high heat, until it starts to burns.

 

Dip the slices of bread in the egg-milk mixture on both sides for a few seconds, lift them and shake them slightly to drain. Place them in the pan, one by one or two together, if they fit. Bake for 2-3 minutes on each side, until they turn a nice golden color, and then remove from the pan.

In a bowl mix the yogurt with the orange zest, crushed mastic and pine honey.

Place the eggy bread slices on a plate and served the flavored yogurt in a side bowl. Garnish the slices with an extra drizzle of pine honey and a pinch of cinnamon. Lovely.

This article was previously published in Greek at gastronomos.gr.

Ingredients

 



Read More

Athens

8 Hidden Food & Shopping Haunts in Omonia

Popular Chef, TV personality and food author Vassilis Kallidis takes...


Editor's Pick

‘The Bees are Still Busy’: In Rural Greece, Nature Carries on Unperturbed

Short stories of rural producers whose lives still follow the...


Greece Is Blog Posts

How Can Greece Become a Gastro-Tourism Destination?

BY Yiouli Eptakili

It’s about more than just taking a trip...

read more >

Leaving Room in Greece for Everyone

BY Greece Is

Labor Day, this year September 5, marks the...

read more >

Doing the Right Thing with the Parthenon Marbles

BY Greece Is

The UK newspapers have all been buzzing this...

read more >