Savory Lebanese French Toast with Red Chili Brown Butter
Recipe & Styling by
Makes 4 Servings
loaf Olive Bread, cut into 1/2" slices
oz. Black & Bolyard® Red Chili Brown Butter
Cucumber, halved and sliced
bunch Mint Leaves
block Halloumi Cheese, sliced 1/4" thick
Extra Virgin Olive Oil, as needed
Sea Salt, to taste
In a medium bowl, crack eggs and whisk with za’atar, sumac, and sea salt. Whisk until well combined.
In a large bowl toss cubed tomatoes, cucumber, mint, Extra Virgin Olive Oil, and salt together. Set aside.
Dip bread in egg mixture until fully coated.
In a large cast iron skillet, melt the Black & Bolyard® Red Chili Brown Butter over low heat.
Cook each slice for 2-3 minutes on each side, or until golden brown.
Let the bread cool, and sear the halloumi cheese for 2 minutes until the edges are crispy.
Assemble the toast by adding a slice of halloumi, and a scoop of salad.
Finishing it off with more melted Black & Bolyard® Red Chili Brown Butter and za’atar.
Photo by Carmen Ladipo
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