For my husband, sugar and cinnamon aren’t the desired breakfast flavors. His palette favors savory and salty. Not one to cook up breakfast sausage, bacon, or ham with regularity, I turned to the pantry and decided a vegetarian, savory french toast would be a good change of pace. This is a simple “template” recipe – vary the spices, cheese, and toppings to your liking. Today, we dipped slices of whole wheat baguette into a buttermilk-egg mixture seasoned simply with herbs de Provence and topped with mozarella cheese, avocado, and tomato. The more adventurous tastebuds might enjoy a spicy wake-up with curry or Tabasco mixed in the eggs.
Savory French Toast, from Rice Kernel’s kitchen
Ingredients
2 thick slices day-old bread
1/4 cup milk, buttermilk, or sour cream
1 egg + 1 egg white
Salt and freshly ground black pepper
1 tsp herbes de Provence
Cheese, avocado, tomato for topping
Directions
- Soak the bread in the milk on both sides to soften, about 5 minutes per side, depending on how hard the bread is. (If it is softer, it may need less time.
- Beat the egg with salt, pepper, and herbes de Provence in a flat or shallow dish.
- Over medium high heat, add oil. Pull the bread from the milk and turn it around in the egg mixture to coat.
- Fry on both sides until golden brown, about 2-3 minutes on each side. Add cheese to melt in the last minute.
- Serve warm, topped with avocado and tomato. Tomato jam would also be delicious. And, for my husband and son, I imagine ketchup (my despised condiment – sorry) would be perfect.
