We did a lovely brunch at my mother-in-law’s this weekend, and I wanted to bring something easy but a little different. My sister-in-law makes an amazing souffle, but I’m no good at baking. My first thought was a side of roasted potatoes and some greens, but we were crunched for time and I had this lovely savory french toast recipe saved. So perfect! We whipped it up with a fresh arugula salad in mere minutes. Actually, my dear husband ended up doing all the work since I made myself carsick reading on the way over (I was finishing Tina Fey’s Bossypants and couldn’t put it down).
Food someone else makes always tastes a little better any way!
Savory French Toast
3 tablespoons half & half
1 teaspoon salt
2 teaspoons black pepper
1 1/2 tablespoon green onions, finely chopped
1 1/2 tablespoon cilantro, finely chopped
2-3 tablespoons vegetable oil
1-2 tablespoons butter
8 slices of bread (preferably day old – it holds up a little better)
In a bowl or baking dish, beat together eggs with half & half, salt, pepper, green onions, and cilantro. Heat a large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste.
Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain. Serve hot!