Green Chile French Toast* Recipe
Green chile bread, jalapeño relish, lime crema, sunny side up egg
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 (custard & bread)
Jalapeño relish
Lime crema
Eggs & finishing
Method
French toast (custard & bread)
- 1
Make the custard
In a wide, shallow bowl or baking dish whisk together 4 custard eggs, 240 ml whole milk, 60 ml heavy cream, 1 tbs granulated sugar, 0.5 tsp salt and 0.25 tsp ground cumin until fully combined and slightly frothy. The dish should be wide enough to lay a slice of bread flat.
- 2
Soak the bread
Cut or confirm you have 8 slices of green chile bread. Working in batches, dip each slice into the custard and let soak 20–30 seconds per side (press gently so custard saturates but bread holds together). Let excess drip off, then place on a wire rack while you heat the pan.
- 3
Cook the French toast
Heat a large skillet or griddle over medium heat and add 2 tbs of the unsalted butter plus 1 tbs vegetable oil (the oil raises the butter's smoke point). When the butter foams, add soaked bread slices (do not overcrowd). Cook 3–4 minutes per side until deep golden brown and cooked through. Add remaining butter as needed between batches. Keep finished slices warm on a baking sheet in a 90–100°C oven if necessary.
Jalapeño relish
- 4
Prepare the jalapeños
Trim stems from 3 jalapeños and slice them into thin rounds; remove seeds if you want less heat. If you prefer a cooked relish, you can quick-sauté the jalapeños for 1 minute in 1 tbs olive oil to soften; otherwise use raw for a bright crunch. (This recipe assumes raw for brightness.)
- 5
Combine relish ingredients
In a bowl combine the sliced jalapeños, 0.5 cup finely chopped red onion, 2 tbs chopped cilantro, 30 ml lime juice, 15 ml white vinegar, 15 ml olive oil, 1 tsp sugar and 0.5 tsp salt. Stir to combine and taste; adjust salt or lime. Let sit at room temperature for 10–15 minutes so flavors marry. Use immediately or refrigerate up to 2 days.
Lime crema
- 6
Whisk the crema
In a small bowl combine 180 ml sour cream, 1 tsp lime zest, 15 ml lime juice and 0.25 tsp salt. Whisk until smooth. If mixture is too thick for drizzling, whisk in up to 15 ml cold water, 1 tsp at a time, until it reaches a pourable but still creamy consistency. Adjust salt or lime to taste. Chill until ready to use.
Eggs & finishing
- 7
Cook sunny-side-up eggs
Heat a nonstick skillet over medium-low and add 2 tbs vegetable oil. Crack 4 eggs into a small bowl one at a time and gently slide into the skillet (or crack directly if you prefer). Season whites lightly with salt and pepper to taste. Cook undisturbed 2–3 minutes until whites are set but yolks remain runny. If you prefer the top of the whites set faster, cover the pan for 30–45 seconds (watch carefully) — avoid flipping. Transfer eggs to a paper towel-lined plate to drain briefly.
- 8
Assemble and finish
For each serving, place 2 slices of warm green chile French toast on a plate. Spoon 1–2 tbs jalapeño relish over the toast (amount to taste). Drizzle 1–2 tbs lime crema over each portion (or pipe in a thin line). Top each serving with one sunny-side-up egg. Sprinkle about 1 tbsp crumbled cotija per serving (0.25 cup divided across 4 servings), scatter a few cilantro leaves, and serve with a lime wedge. Taste and finish with salt and black pepper to taste.
