Savory Lebanese French Toast with Red Chili Brown Butter

Recipe & Styling by Edouard Massih


Makes 4 Servings
  • 1 loaf Olive Bread, cut into 1/2" slices
  • 4 Whole Eggs
  • 2 Tbsp. Za'atar
  • 1 Tbsp. Sumac
  • 4 oz. Black & Bolyard® Red Chili Brown Butter
  • 1 Cucumber, halved and sliced
  • 2 Tomatoes, cubed
  • 1 bunch Mint Leaves
  • 1 block Halloumi Cheese, sliced 1/4" thick
  • Extra Virgin Olive Oil, as needed
  • Sea Salt, to taste


  1. In a medium bowl, crack eggs and whisk with za’atar, sumac, and sea salt. Whisk until well combined.
  2. In a large bowl toss cubed tomatoes, cucumber, mint, Extra Virgin Olive Oil, and salt together. Set aside.
  3. Dip bread in egg mixture until fully coated.
  4. In a large cast iron skillet, melt the Black & Bolyard®  Red Chili Brown Butter over low heat.
  5. Cook each slice for 2-3 minutes on each side, or until golden brown.
  6. Let the bread cool, and sear the halloumi cheese for 2 minutes until the edges are crispy.
  7. Assemble the toast by adding a slice of halloumi, and a scoop of salad.
  8. Finishing it off with more melted Black & Bolyard®  Red Chili Brown Butter and za’atar.
Photo by Carmen Ladipo

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Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

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Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

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Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

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Benjamin Ing
Head Chef, Noma