Monday, May 14, 2012

Let's All Make Savory French Toast

After the French Toast experience from last week, I had it in my brains to make a french toast that is not particularly sweet. The main reason for that being that I don't like starting my day with sweets. It just sets the stage for a jelly bean lunch and chocolate pudding dinner. Plus, something like this would make a supremely delicious brunch or brinner. So, let me tell you what I came up with. But not without first saying that this is a work in progress. I have ideas.

Here's what we need:
A loaf of bread from the day-old rack of the fancy section of the grocery store. Mine is an asiago, semolina loaf. It's super chewy and really salty and absolutely perfect for this.
2 eggs
1 clove garlic, finely chopped
2 T plain Greek yogurt
1 T skim milk
1 T parsley
ground black pepper and salt
1 T butter

Cut the bread into 3/4" slices (or whatever you want--I went with what I would describe as "medium thick").
In a seprarate bowl, combine the yogurt, garlic, eggs, parsley, and salt and pepper and whip it all up. If you feel like it needs it, thin it down with a titch of milk. This was the first time that I'd ever made french toast with Greek yogurt and, just in case you're wondering, I'm not totally certain what it is that prompted me to use it. I've never seen a recipe that calls for it--I just knew that I wanted a batter-type consistency and not something super runny that would sog up my bread. This helped it to cling to the outsides a little more and I really like how it all worked out.
Melt the butter in a skillet, dredge the bread in the batter as usual and then cook over medium heat. It's important not to use high-heat with such a thick slice of bread because when the outside is done, the inside will still be a raw egg, soggy mess. So, patience is key. Also the longer that it's allowed to cook, the more it puffs up in the middle and becomes delicious. So take your time. When the underside gets brown and crisp, flip it. For me, it took about 3 or 4 minutes per side. You'll know when it's cooked through when you press on it and it doesn't feel soggy inside. It'll feel, rather, airy but still full. Because it's full of so many delicious things.

I put a little butter on mine and it was delicious. Then I got a little bit carried away and warmed through some artichokes and mushrooms to put on top with some parmesean. But, frankly, it was better without all of the extras.

In my mind, I'm making another with cilantro and spices and pico de gallo and another one with bruschetta toppings and balsamic vinegar. This is not the end of savory French toast. Not in my house anyway.

1 comment:

Jamie Light said...

I love Greek yogurt, and all it's 1 million uses. Greek yogurt FTW!

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