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Zaatar and Cheese French Toast Recipe

4.5 from 106 reviews

A savory twist on classic French toast, this Zaatar and Cheese French Toast combines aromatic zaatar spices with melty feta or mozzarella cheese, perfect for a flavorful breakfast or brunch option.

Ingredients

Scale

French Toast Ingredients

  • 4 slices of bread
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons zaatar
  • Salt to taste

Cheese and Cooking Ingredients

  • 1/2 cup shredded cheese (feta or mozzarella)
  • 1 tablespoon olive oil

Instructions

  1. Prepare the egg mixture: In a bowl, whisk together eggs, milk, zaatar, and salt until fully combined and smooth, creating a flavorful egg wash for the bread.
  2. Heat the skillet: Place a skillet over medium heat and add olive oil, allowing it to warm evenly without smoking.
  3. Dip the bread: Take each slice of bread and dip it thoroughly into the egg mixture, ensuring both sides are fully coated for maximum flavor and moisture absorption.
  4. Cook the bread: Place the coated bread slices in the heated skillet and cook until golden brown on one side, about 2-3 minutes, then flip to cook the other side similarly.
  5. Add the cheese: Sprinkle the shredded cheese evenly on top of each slice while they are still in the skillet, ensuring the cheese starts to melt and meld with the bread.
  6. Cover and melt cheese: Cover the skillet with a lid and let the cheese melt for about 1-2 minutes, creating a gooey and delicious topping.
  7. Serve: Remove the French toast from the skillet and serve warm to enjoy the perfect blend of spices and melted cheese.

Notes

  • Use fresh zaatar for the best flavor.
  • Feta cheese will provide a tangy taste, while mozzarella offers a milder, creamy texture.
  • Adjust salt according to the saltiness of the cheese.
  • Use thick slices of bread such as brioche or challah for richer results.
  • This recipe can be easily doubled to serve more people.

Keywords: Zaatar French Toast, savory French toast, Middle Eastern breakfast, cheese French toast, easy brunch recipe