Chef Peter Webster – Bouquet Garni
I have noticed eggs have been on sale of late. Everyone has their favourite breakfast menu with eggs but I have been looking at various ways of bringing eggs to the dinner table. I have done an egg and potato frittata as well as experimented with some quiche recipes.
I then decided on trying a savoury French Toast recipe. The breakfast version would use 3 eggs to a half cup of milk with a little cinnamon, nutmeg, sugar, salt and pepper mixed in. The bread is dipped in the egg mixture and then fried with a little butter and kept warm in a moderate oven 200º until ready to serve with maple syrup or ketchup (yes ketchup!)
For the savoury version, I started with a hearty bread, thickly sliced. In my opinion, the sandwich style bread just doesn’t cut it. My preference is a pain de compagne or a sourdough. I used the same egg to milk ratio (3 to 1/2 ) and mixed in some chopped green onion, chopped fresh dill, chopped fresh thyme and a dash of hot pepper sauce along with salt and freshly ground pepper. I then soaked the bread in the egg mixture. I fried the bread slices in a little butter until golden on both sides and kept them warm in the oven.
I next sautéed up some chopped onion with sliced mushrooms and fresh asparagus. I kept this mixture warm in the oven as well.
The finishing touch was a soft poached egg but a fried egg would work just as well.
To make the plate, I put the French toast in the centre, spooned on my mushroom asparagus mixture, topped it with the egg and finished with a spoon of salsa. The dinner was kid approved!
Other ideas for French Toast for breakfast might be using the French Toast as the bread for a peanut butter and banana sandwich or even a bacon, lettuce and tomato sandwich, topped with a fried egg.