6slicesfrozen store-bought garlic toast(such as Pepperidge Farm Texas Toast)- defrosted
Instructions
In a large bowl, mix together the eggs, milk, black pepper and parsley.
Transfer the egg mixture into a flat bottom bowl. I often use a 9x13 baking pan to dip multiple slices of toast at once. Set aside.
Poke each of the garlic toast about 10 times with a fork on each side. This will help the egg mixture soak in.
Heat a skillet on medium heat.
In the meantime, dip the toast slices in the egg mixture. Make sure to soak each side at least 10 seconds. You can also soak it longer.
When the skillet is hot, carefully transfer the egg dipped toasts onto the skillet. Fit as many as you can comfortably. Cook about 4 minutes on each side, until both surfaces are browned and the toast is cooked through.Finish cooking the rest.
Serve immediately with a handful of parmesan cheese and extra parsley. Or, use your favorite toppings.
Notes
This recipe works best with defrosted garlic toast. You can leave it in the refrigerator over night, or simply leave it on the countertop for a little bit before dipping it in the egg wash.