Savory French Toast (Pain Perdu) with Scramble and Goat Cheese

Name: Savory French Toast (Pain Perdu) with Scramble and Goat Cheese
Total time: 20 min
Yield: 1 people
Ingredients: 1 slice Brioche (thick slice); 3 count Eggs; 3.5 tbsp Milk; 2.5 tbsp Heavy cream (33%); 1.5 tbsp Unsalted butter; 1 tsp Sunflower oil; 0 to taste Salt; 0 to taste Black pepper; 1.5 oz Chavroux goat cheese; 0.25 tsp Lemon juice; 0.5 count Avocado; 2 tsp Unagi sauce; 1 tsp Olive oil; 1 count Radish; 1 handful Microgreens; 1 tsp Furikake seasoning

High ProteinBreakfast • BrunchFrench

Medium

20min

950kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A luxurious savory breakfast featuring brioche toasted in a buttery custard, silky scrambled eggs, goat cheese cream, and avocado.

If you're looking for the perfect recipe for a slow weekend breakfast, this savory French toast (pain perdu) with scramble and goat cheese cream will be a true gastronomic discovery. Traditional sweet French toast is wonderful, but this savory version opens up entirely new flavor horizons. Imagine a thick, incredibly soft slice of brioche soaked in a mixture of eggs, milk, and cream, then pan-fried to a crispy golden crust in butter. But what makes this French toast (pain perdu) with scramble a restaurant-quality dish are the magnificent accompaniments. Fluffy, creamy scramble cooked over low heat with butter literally melts in your mouth. The slight tang of delicate Chavroux goat cheese, whipped with a drop of lemon juice, perfectly balances the richness of the eggs and bread. Fresh, buttery avocado adds textural softness and freshness. This French toast is not just a meal; it's a ritual. Every detail plays its part, from the drizzle of sweet-and-salty unagi sauce to the crunchy radish and furikake. Try making this pain perdu at home — you'll be surprised how easily you can create the atmosphere of an expensive cafe right in your kitchen.

Ingredients

50 g Brioche (thick slice) (1 slice, 1 inch thick)
3 pcs Eggs
3.5 tbsp Milk (50 ml)
2.5 tbsp Heavy cream (33%) (35 ml)
20 g Unsalted butter (1.5 tbsp)
1 tsp Sunflower oil
0 to taste Salt
0 to taste Black pepper
40 g Chavroux goat cheese (about 2 tbsp)
0.25 tsp Lemon juice (2-3 drops)
0.5 pc Avocado
2 tsp Unagi sauce
1 tsp Olive oil
1 pc Radish
1 handful Microgreens
1 tsp Furikake seasoning

Instructions

1
Whisk 1 egg, milk, 1.5 tbsp cream, salt, and black pepper. Soak the brioche in this mixture on both sides for 1–2 minutes.
2
Fry the bread in a mixture of 10g butter and sunflower oil until golden brown on both sides (optionally, finish in the oven for 2–3 minutes at 180°C/350°F).
3
Melt the remaining 10g butter over low heat. Add 2 lightly beaten eggs. Cook, stirring slowly with a silicone spatula, until creamy. Season with salt near the end, and optionally add a little cream (about 1 tsp) for extra tenderness.
4
Whip the goat cheese with the remaining cream (about 2 tsp) and lemon juice until a smooth cream forms. Transfer to a piping bag (or leave in the bowl).
5
Slice the avocado into thin slices or a fan. Lightly drizzle with lemon juice and olive oil. Slice the radish into very thin rounds.
6
Place the hot pain perdu in the center of the plate. Pipe the goat cheese cream on top. Arrange the scramble and avocado alongside.
7
Drizzle the dish with unagi sauce. Garnish with microgreens, radish slices, and sprinkle with furikake.

Chef's Tips

•The main secret to a perfect scramble is very low heat and constant stirring. If the pan gets too hot, remove it from the heat for a few seconds.
•It's best to cut the brioche into thick slices and let it dry out slightly before soaking—this way it absorbs more custard without falling apart.