French toast with asparagus and orange hollandaise recipe
When it comes to luxurious brunch dishes, this recipe for savoury French toast takes some beating. Here, slices of egg-soaked bread are fried until lightly golden and caramelised on the outside, yet still soft and fluffy within. Tender asparagus spears are then piled on top, with a fragrant, basil-infused hollandaise providing a delicious finishing touch.
This recipe features in Bottomless Brunch: A Dazzling Collection of Brunch Recipes Paired with Perfect Cocktails, a cookbook that offers a tasty ode to the much-loved meal, with recipes from around the world. To add to the appeal, you’ll also find matching cocktail and mocktail suggestions peppered throughout; for the most decadent start to the day, serve this dish with a refreshing Kir Royale.
Note: If you don’t have basil vinegar, you can use white wine vinegar instead, adding 2-3 basil leaves along with the chopped shallots and orange zest in step 1. Sherry vinegar makes for a great substitute, too.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 80 ml basil vinegar or white wine vinegar (see note above)
- 1 shallot, finely chopped
- 1 tsp black peppercorns
- 1 unwaxed orange, zested
- 3 egg yolks
- 175 g butter, melted, plus extra for frying
- 16 asparagus spears, trimmed
- 3 eggs
- 4 slices white bread
- 1 pinch sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1 pinch pink pepper, to taste (optional)
- 2.8 fl oz basil vinegar or white wine vinegar (see note above)
- 1 shallot, finely chopped
- 1 tsp black peppercorns
- 1 unwaxed orange, zested
- 3 egg yolks
- 6.2 oz butter, melted, plus extra for frying
- 16 asparagus spears, trimmed
- 3 eggs
- 4 slices white bread
- 1 pinch sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1 pinch pink pepper, to taste (optional)
- 0.3 cup basil vinegar or white wine vinegar (see note above)
- 1 shallot, finely chopped
- 1 tsp black peppercorns
- 1 unwaxed orange, zested
- 3 egg yolks
- 6.2 oz butter, melted, plus extra for frying
- 16 asparagus spears, trimmed
- 3 eggs
- 4 slices white bread
- 1 pinch sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1 pinch pink pepper, to taste (optional)
Details
- Cuisine: French
- Recipe Type: Brunch
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Begin by making the hollandaise. Put the vinegar, chopped shallot, peppercorns and orange zest in a saucepan set over a medium heat and simmer until the liquid has reduced to around 1-2 tbsp and has a syrupy consistency. Remove from the heat and strain through a sieve into a heatproof metal bowl. Discard the zest, peppercorns and shallot.
- Set a small saucepan (pot) with 5 cm (2 in) water over a low heat and bring to a very gentle simmer. Place the bowl over the pan to form a bain-marie (or use a double boiler, if you have one) and add the egg yolks.
- Whisk until the mixture has thickened, then gradually add the melted butter, 1 tbsp at a time, whisking continuously. (The important thing here is to keep the heat very gentle, so that the eggs don’t overcook). If the sauce splits, add 1 tbsp of ice-cold water or an ice cube to the bowl and whisk really well to re-emulsify. Once you have a smooth, silky sauce, remove from the heat and keep warm over the pan of water, stirring occasionally.
- Place a wire rack over a baking sheet and place it in the oven. Preheat the oven to 170°C/150°C fan/325°F/gas mark 3 while you make the French toast. Beat the eggs in a shallow bowl and season well with salt and pepper. Melt the butter in a large frying pan (skillet) set over a medium heat until the butter begins to foam.
- Working with one slice at a time, soak the bread in the beaten egg mixture for a few seconds on each side. Each slice should be fully coated in egg, but not too soggy.
- Carefully add the first slice of bread to the hot pan and cook for 2-3 minutes on each side, until the egg mix is cooked and the slices are light golden brown. Place on the wire rack in the preheated oven to keep warm, and repeat with the rest of the bread.
- Steam or blanch the asparagus in boiling salted water for 3-4 minutes, until tender but with some bite.
- To serve, arrange 2 slices of French toast per person on a plate. Top with the asparagus, then drizzle with a generous spoon of the hollandaise. Sprinkle with a pinch of pink pepper, if using, and serve the extra sauce on the side.
Recipe adapted from Bottomless Brunch: A Dazzling Collection of Brunch Recipes Paired with Perfect Cocktails by Ryland Peters & Small. Photography: Ryland Peters & Small 2023.
Bottomless Brunch: A Dazzling Collection of Brunch Recipes Paired with Perfect Cocktails
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