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French Toast Tartine

French Toast Tartine

If some folks at your table like it hot, serve this savory French toast with a bottle of sriracha! The recipe will easily scale up or down as needed.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 6 large eggs
  • 1 cup buttermilk or kefir
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 6 (1 to 1 1/2 inch thick) slices bread, 1 to 2 days old
  • 1/2 stick (4 tablespoons) unsalted butter, divided
  • 1/4 cup olive oil, divided
  • 1 1/2 cups shredded Cheddar and Monterey Jack or Gouda and Swiss
  • 12 radishes, trimmed and cut into 1/8-inch slices, or less
  • 2 large bunches fresh chives or ramps, minced


1. Whisk together the eggs, buttermilk, nutmeg, and salt in a medium bowl and set aside.

2. Place the bread in a shallow baking dish large enough to hold the slices in a single layer. Pour the egg mixture over the bread and soak for 10 minutes.

3. Preheat the oven to 275°F. Place a wire rack on a baking sheet, and set aside.

4. Heat 2 tablespoons of the butter and 2 of the tablespoons olive oil in a large skillet set over medium heat. Place 3 slices of the soaked bread into it in a single layer, working in batches if necessary, and fry for 2 to 3 minutes per side, until golden brown. Transfer to the prepared baking sheet and place in oven. Add the remaining butter and oil to the skillet and repeat with the remaining bread. Transfer it to the baking sheet.

5. Sprinkle the cheese evenly over the French toast and keep warm in oven until the cheese has melted and you are ready to serve.

6. Peel the avocados and cut into 1/2-inch slices. Place the French toast on individual serving plates, apportioning 1 or 2 pieces per person. Arrange equal portions of the avocado on top of each piece, and scatter the radishes and chives evenly over them. Serve immediately.

Kitchen Tips
The avocado contains a large round pit that can be awkward to remove. Here is one way that is especially good if you need to slice it: With a sharp knife, cut around the avocado lengthwise (you won’t be able cut straight through because of the pit). With a hand on each half, twist the halves in opposite directions to detach them. The pit will still be firmly attached to one side. Carefully dig the blade (not the tip) of your knife into the pit and twist to remove the pit. Peel and slice the avocado. If you will be holding the avocado for any length of time, acidulate the flesh with a little lemon or lime juice to prevent it from turning brown when exposed to the air.

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