Nigella: At My Table airs Saturdays at 10:30 am

After you try this Parmesan French toast from Nigella Lawson, you'll wonder why savory versions of the brunch classic aren't more common. Not that you have to eat it for brunch – it also makes a perfect simple dinner or late-night snack.

Parmesan French Toast

While obviously a contender for weekend brunch, this savory take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It's also exactly what I need when I've come back in late, having uncharacteristically and disturbingly gone without dinner.

The white sourdough bread I keep in the house is a modest-sized loaf. If you happen to have a huge loaf of bread use just one slice and halve it. 

Serves 1-2

Ingredients

1 large egg
3 tbsp finely grated Parmesan
1/4 tsp paprika
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
3 tbsp whole milk
2 slices (not too thick) white sourdough bread or anything sturdy with a bit of bite to it
1 tbsp unsalted butter
1/2 tsp regular olive oil 

To serve:
Italian parsley
Scallion

Directions

1. Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce, and milk together in a shallow dish that the slices of bread will fit in with not a great deal of space around them, making sure everything is completely combined.

2. Sit the bread in this sunny mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over.

3. When the bread is ready, warm the butter and oil in a frying pan in which the slices will sit fairly snugly. Once the butter is beginning to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of rich golden brown on the surface.

4. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced scallion, if wished.