Savory French Toast
Why I Love This Recipe
A. J. Di Liberti 1991
I’ve always liked the idea of French toast, but the cloyingly sweet versions make me want to retch.
You know the ones, coated with powdered sugar then drown in maple-flavored corn syrup or covered with syrupy fruit and buried under a mountain of overly sweet whipped cream.
Set out to make omelets one morning, when I got the ides to make French toast.
I like this as a side with simply prepared veal or lamb, and as the base for open-faced veal or lamb patties with a light pan sauce.
When making this for breakfast, I’ll break another egg or two, whisk them into the remainder of the batter, scramble then divide it between the plates
Ingredients You'll Need
4 Large eggs
2 T. water
1 shallot, minced
1 garlic clove, minced
2 – 3 fresh sage leaves
1 t. fresh chopped rosemary
pinch of turmeric
kosher salt
cayenne pepper
4 thick slices of bread
4 thin slices red onion
1 avocado, halved and sliced
Italian parsley
Extra virgin olive oil
Directions
Whisk all ingredients from eggs to cayenne to combine.
Heat a frying pan over medium heat to warm, brush just enough oil to lightly coat.
Dip bread in egg mixture, place in pan and cook until light brown, turn and cook the other side the same, remove to a warm plate.
Place a slice of onion then a quarter of the avocado on each piece, garnish with parsley.
Serves 2-4.
A. J. Di Liberti 1991
I’ve always liked the idea of French toast, but the cloyingly sweet versions make me want to retch.
You know the ones, coated with powdered sugar then drown in maple-flavored corn syrup or covered with syrupy fruit and buried under a mountain of overly sweet whipped cream.
Set out to make omelets one morning, when I got the ides to make French toast.
I like this as a side with simply prepared veal or lamb, and as the base for open-faced veal or lamb patties with a light pan sauce.
When making this for breakfast, I’ll break another egg or two, whisk them into the remainder of the batter, scramble then divide it between the plates.
