Davina McCall’s savoury French toast recipe

I’ve always loved French toast but I tend to avoid the sweet version with maple syrup these days. So I’m thrilled to share this savoury variation which is unbelievably yummy. A great Sunday brunch.

Debby Lewis-Harrison


Prep 10 minutes
Cooking about 15 minutes
335 calories per serving

3 large eggs
300ml whole milk
50g vegetarian Parmesan-style cheese, grated
1 tsp dried or fresh tarragon leaves
1 garlic clove, peeled (optional)
4 thick slices of wholemeal bread, cut in half if large
15g butter
4 branches of cherry vine tomatoes

4 tbsp ricotta
a few chives, finely chopped

1. Break the eggs into a bowl and add the milk, grated cheese and tarragon. Season them well with salt and pepper, then whisk until well combined. If you’re using the garlic, cut the clove in half and rub the cut side over the slices of bread.
2. Heat a teaspoon of olive oil with the butter in a large frying pan. Dip each slice of bread into the egg and milk mixture until completely soaked through. Wipe off any excess and add the slices to the frying pan. Cook the slices of bread on each side for 3-4 minutes until they’re crisp and well browned, then drain them on kitchen paper.
3. Meanwhile, heat another teaspoon of oil in a small frying pan and add the tomatoes. Cook the tomatoes for several minutes, shaking the pan regularly, until they have puffed up and are just cooked through. Season them with salt and pepper.
4. Serve the French toast with the tomatoes, ricotta and chopped chives.


Davina’s Kitchen Favourites will be published by Seven Dials, price £20. As well as loads of nutrition advice and useful info, chapters include: breakfast and brunch; lunch on the run; family suppers; save time, save money; slow down, and puddings and bakes, plus essential basics and a
5-week plan to help you lose weight. To order a copy for £16 until 4 March, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15.