Savory French toast topped with tomato-basil salad on a white plate on a marble table

Savory French Toast

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  • Author:
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Cuisine: Russian
  • Diet: Vegetarian


This savory French toast with Dijon mayo, nutritional yeast, and tomato-basil salad is a great way to use up leftover sourdough bread.



  • 2 large eggs
  • 1/2 cup unsweetened unflavored non-dairy milk (I recommend Oatly)
  • Sea salt and freshly ground black pepper, to taste
  • 6 1/3”-thick slices sourdough, ciabatta, or other crusty, country-style bread
  • Extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • About 5 basil leaves, cut into thin strips
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • Nutritional yeast, for sprinkling


  1. In a shallow bowl, beat together the eggs and milk with pinches of salt and pepper until thoroughly combined.
  2. Heat about 1 tablespoon of oil in a large skillet over medium heat. Working with one piece at a time, soak the bread in the egg mixture for a few seconds on each side until saturated but not soggy. Place in the skillet and repeat with the remaining slices, cooking the toast in batches in a single layer. Fry until golden brown, 2-3 minutes per side.
  3. Meanwhile, place the tomatoes and basil in a bowl and toss with a pinch of salt and a drizzle of oil.
  4. In a small bowl, stir together the mayo, mustard, and a pinch of pepper.
  5. To serve, slather the mayo mixture on the toasts, sprinkle with nutritional yeast, and top with the tomato-basil mixture.


  • Serving Size: 1/2 of the recipe
  • Calories: 515

Keywords: french toast, bread, vegetarian, tomato, russian

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