Beetroot and Nigella seed bread French toast with walnut & parsley oil



French toast ingredients:

4 slices beetroot and nigella seed bread

2 eggs

½ cup cream

½ cup finely grated Whitestone Mt Kyeburn cheese

1 tsp Dijon mustard




Olive oil


Walnut & parsley oil ingredients:

1 cup parsley

¼ cup toasted walnuts

1 small clove garlic

1 tsp lemon zest

½ cup olive oil

1 tbsp lemon juice


In a blender put all of the walnut & parsley oil ingredients and blend until smooth. Season with salt and pepper to taste and set aside

To make the French toast, mix together in a shallow dish the eggs, cream, Dijon mustard, finely grated cheese and a pinch of salt and pepper

Heat a pan on a moderate heat

Soak both sides of the slices of bread in the egg/cream mix

Put a tablespoon of butter and a drizzle of oil in the pan. Place the slices of soaked bread in the pan and fry until golden brown before turning and cooking the other side

Once golden on both sides, serve with a couple of spoons of the walnut & parsley oil


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