Brought to you by Henry Denny’s Meat Masters.
This is a game changer!
Hold on to your hats because we have got a brand new recipe that is going to take your brunch game to another level. Forget about pancakes and leave those waffles in the past because this summer it is all about the French toast.
And no, we don't mean the sweet kind drizzled in sugar and berries (although they are pretty damn tasty too) this month we're all about the savoury variety.
We've teamed up with Henry Denny's Meat Masters to find the perfect French toast recipe that will take your brunch from ''meh'' to ''woah'' and we think we have found a keeper.
Henry Denny's Meat Masters are a team of Irish chefs young and old devoted to taking age old meat cooking and curing methods from around the world with their own unique twist. The chicken we are using in this recipe is slow cook, basted in a herby buttery rotisserie glaze and slow roasted.
Trust us, you'll want to make it again and again.
- 4 slices brioche bread
- 2 eggs
- 1/2 cup milk
- 1/8 cup snipped fresh chives
- 1 tablespoon parmesan cheese
- 1 tablespoon flour
- Salt and pepper
- 1 tablespoon unsalted butter
- 2 Roma tomato slices
- 2 lettuce leaves
- 4 slices of Henry Denny's Meat Masters Rotisserie chicken.
Method:
- The night before, set the sliced bread out on the counter to dry out slightly.
- In the morning, preheat oven to 200 degrees.
- Whisk together eggs, milk, chives, Parmesan, and flour. Season with salt and pepper. Lay bread in a single layer in a large shallow dish and coat with egg mixture. Soak 20-30 minutes, turning once.
- In a large pan, melt butter over medium heat. When butter sizzles, add bread and cook until golden and crisp around edges, about 3-5 minutes per side, flipping once.
- To serve, layer tomato, lettuce, and Henry Denny's Meat Masters Rotisserie chicken on a slice of French toast, and top with another slice or serve open-faced.
This article is brought to you by Henry Denny’s Meat Masters.
Henry Denny’s Meat Masters are a team of expert butchers, chefs, curers, etc., who have scoured both Ireland and the world for meat cooking traditions, crafts and styles which they have made their own. The first range to be launched under the brand is Rustic Rotisserie, butter basted, slow cooked and rotisserie meats. The sliced meats are prime thick cuts of Ham, Chicken and Turkey. Find out more here or follow them on Facebook.
