Matcha French Toast Recipe

French toast, but greener. This matcha French toast recipe takes a morning classic and lifts it - earthy, lightly sweet, golden at the edges and soft in the middle. Six ingredients, ten minutes, and a breakfast that feels intentional without asking anything more of you.

The matcha brings its quiet depth to the egg mixture, turning each slice a gentle shade of green. Topped with coconut yogurt, it is calm on the plate and grounding to eat. The kind of morning ritual you actually look forward to.

Quick Info

• Prep time: 5 min
• Cook time: 5 min
• Total time: 10 min
• Servings: 2
• Difficulty: Easy

Ingredients

• 2 eggs
• 150ml oat milk
• 1–2 tsp Megami ceremonial grade matcha
• 1 tbsp sugar, or to taste
• Bread of choice
• Coconut yogurt, to serve

How To Make Matcha French Toast

Step-by-step instructions

1. Crack the eggs into a bowl and whisk. Add the oat milk and sugar and mix well.
2. In a separate small bowl, whisk the matcha with a little warm water until smooth and lump-free.
3. Add the matcha mixture to the egg mixture and stir until fully combined.
4. Dip the slices of bread into the matcha egg mixture until well coated.
5. Fry in a pan with a little oil or butter until golden on both sides.
6. Serve warm and top with a spoon of coconut yogurt. Optional: add fresh fruit or a drizzle of honey.

A Few Tips

Always dissolve the matcha in warm water separately before adding it to the egg mixture. This prevents lumps and ensures the colour and flavour distribute evenly through every slice.

Use 1 tsp for a subtle matcha flavour and a lighter green. Use 2 tsp for a more pronounced earthiness and a deeper colour. Both work - it depends on how present you want the matcha to be.

Thick-cut bread holds up better to soaking and gives a softer centre. Sourdough, brioche, or a good white loaf all work beautifully here.

Variations To Try

• Extra sweetness: A drizzle of honey over the coconut yogurt adds a natural, floral finish.
• With fruit: Fresh strawberries, sliced banana, or blueberries sit well alongside the matcha flavour.
• Dairy-free: This recipe is already dairy-free with oat milk and coconut yogurt.
• Higher protein: Add a half scoop of Megami matcha protein to the egg mixture for an extra boost.

Why Ceremonial Grade Matcha Makes The Difference

Culinary grade matcha can taste bitter when cooked directly into food. Ceremonial grade stays smooth and clean even when heated - which is exactly what you want here, where the matcha flavour needs to be present without overpowering the egg and milk base.

Megami's ceremonial grade matcha is stone-ground in Kagoshima, Japan. It dissolves easily, colours beautifully, and brings the kind of clean, grassy sweetness that makes this recipe worth making again.

Frequently Asked Questions

Can I use regular milk instead of oat milk?

Yes. Any milk works in this recipe - oat, almond, soy, or regular dairy. Oat milk gives a slightly creamier result and pairs naturally with the matcha flavour.

What bread works best for matcha French toast?

Thick-cut bread absorbs the matcha egg mixture without falling apart. Brioche gives the richest result, sourdough adds a slight tang that works well with matcha, and a good white loaf is a reliable everyday option.

Can I make this recipe vegan?

The eggs make a fully vegan version difficult without changing the recipe significantly. A flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes) is the closest substitute, though the texture will be softer.

Can I prepare the matcha egg mixture in advance?

Yes. Mix everything the night before, cover and refrigerate. Give it a quick stir before dipping the bread in the morning.