Makes 4 servings
½ cup milk
8 large eggs, divided
1 tablespoon minced fresh parsley, plus more for serving
1 tablespoon minced fresh chives, plus more for serving
1 tablespoon minced fresh thyme, plus more for serving
½ teaspoon fine sea salt
¼ teaspoon black pepper
2 tablespoons unsalted butter, divided
Eight ½” thick slices sourdough bread
1 package (2.12oz) Tomato Basil WhispsⓇ, finely crushed
- In a medium, shallow bowl whisk to combine milk, 4 eggs, parsley, chives, thyme, salt, and pepper.
- In a large nonstick skillet melt 1 tablespoon butter over medium heat. Dip bread slices in egg mixture, then in crushed WhispsⓇ, and place in skillet in 2 batches. Cook, turning once, until golden brown on both sides, adjusting the heat if necessary to prevent burning. Repeat with remaining 1 tablespoon butter and bread.
- Place 2 slices of French toast on each plate. In the same skillet used to cook the toast, crack the remaining 4 eggs and cook just until set but the yolk is still runny. Top French toast with eggs, and sprinkle with more herbs.