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Wednesday: Cheddar French Toast

This dinner always feels very bistro-esque to me. Maybe it’s the crisp viognier that I sip with it. My kids request this when I say that I don’t feel like cooking - hmmm... ok?!? Pan-fried cheese - who could blame them?
Serves: 4     Prep: 10     Cooking: 35 


For the French Toast
2 large eggs
1 ½  cups heavy cream or milk
¾  teaspoon kosher salt
1 ½  cups (6 ounces) grated sharp Cheddar
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme(optional)
8 thick slices country-style bread or challah
4 tablespoons unsalted butter
3 tomatoes, thickly sliced – 1/2” (red, green or yellow)
½  teaspoon black pepper
1 tablespoon olive oil
1 tablespoon parsley, finely chopped For the Greens
6-8 oz mixed greens
3 tablespoons very good olive oil
1 tablespoon champagne vinegar
1 teaspoon Dijon
1 tablespoon minced shallot
½ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
¼ teaspoon sugar, optional


Prep Opportunity
Make the dressing at any point during the day. Whisk together all ingredients, cover and store at room temp.
With a fork, combine the eggs, cream or milk, and 1/2 teaspoon of the salt in a shallow dish.
Add the shredded cheddar and thyme.
Soak two slices in the mixture for 1 minute, turning them once.
Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter over medium heat.
With a spatula, lift the bread from the bowl, allowing all of the excess batter to drip off, and place in the pan. Transfer some of the cheese from the egg mixture on to the top of the bread.
Cook the bread until golden, 3 to 4 minutes per side.
Transfer to a plate and cover to keep warm.
Repeat with the rest of the bread.
Sprinkle the tomatoes with salt and pepper.
Wipe out the skillet and return to medium heat. Heat the oil.
Add the tomatoes and cook for 2 minutes per side.
Toss the greens with the vinaigrette.
Serve the French toast, greens and tomatoes and a sprinkle of parsley.