French Toast (2) & Eggs Recipe
Make French Toast (2) & Eggs Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
French Toast
Eggs
Method
French Toast
- 1
Prepare custard
In a shallow wide bowl or pie dish, crack 3 large eggs and whisk lightly until combined. Add 1 cup whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt. Whisk until smooth and slightly frothy.
- 2
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil. When butter is melted and begins to foam but not brown, the pan is ready.
- 3
Soak bread
Working one slice at a time, lay a slice of bread in the custard and let it soak 10–20 seconds per side for thick fresh bread (longer, up to 30s, for very dry or stale bread). Gently press the bread so custard penetrates but avoid fully saturating to the point it falls apart.
- 4
Cook
Transfer soaked bread to the hot skillet. Cook 2–3 minutes on the first side until deep golden brown and set, then flip and cook 1.5–2 minutes more until both sides are evenly browned and cooked through. Add the remaining 1 tablespoon butter to the pan as needed between batches. Cook in two batches if necessary to avoid crowding.
- 5
Finish and serve
Transfer cooked slices to a warm plate or oven set to low (about 200°F / 95°C) to keep warm. Dust with powdered sugar if using, and serve with 2 tablespoons maple syrup per serving (total 4 tablespoons for the recipe).
Eggs
- 6
Prep eggs
Crack 4 large eggs into a medium bowl. Add 2 tablespoons milk or cream, a pinch of salt and a pinch of black pepper. Whisk until yolks and whites are combined and mixture is slightly frothy.
- 7
Cook scrambled eggs
While finishing the French toast or in a separate skillet, heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and just starting to foam (not brown), pour in the beaten eggs. Let sit undisturbed for about 20–30 seconds until edges begin to set. Using a rubber spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding every 10–15 seconds, removing the pan from heat intermittently to avoid overcooking, until eggs are soft, creamy, and slightly glossy—about 2–3 minutes total. Taste and adjust seasoning with more salt and pepper if needed.
- 8
Finish and garnish
Transfer scrambled eggs onto the plate alongside the French toast. Sprinkle chopped fresh chives on top if using. Serve immediately.