Savory French Toast
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
- Breakfast
Egg-soaked thick bread, seasoned like an egg sandwich instead of a dessert.
Give traditional french toast a new perspective. A fabulous piece of thick bread, still using egg as a protein. Instead of a sugary cinnamon vibe, you are getting the taste of an egg sandwich. For me, this beats out avocado toast. And as a bonus, it is also a great way to serve breakfast for dinner. Letting the excess custard drip off before the bread hits the pan is what keeps the center set rather than wet.
Nutrition (per serving)
| Calories | 220 |
|---|---|
| Protein | 8g |
| Carbs | 23g |
| Fat | 9g |
Ingredients
| Thick-cut Italian bread | 4-6 slices |
|---|---|
| Eggs | 3 |
| Whole milk | ¼ cup |
| Kosher salt | ½ tsp |
| Pepper | ½ tsp |
| Dill | ½ tsp |
| Ground mustard | ½ tsp |
| Onion powder | ¼ tsp |
| Hot sauce | ¼ tsp |
| Unsalted butter | 1-2 tbsp |
| Arugula | 2 cups |
Step-by-Step Instructions
1 Whisk the savory custard
In a shallow bowl, whisk the eggs, milk, hot sauce, soy sauce, ground mustard, dill, salt, pepper, and onion powder until well combined.
2 Heat the pan
Heat the butter in a large frying pan over medium heat, swirling to coat the bottom of the pan.
3 Dip and pan-fry
Using a fork, working one slice at a time, dredge the bread in the egg mixture, making sure it is completely soaked. Let the excess egg mixture drip off before adding to the pan and cooking until golden brown on both sides, about 2 minutes per side.
4 Work in batches
Repeat the process with the remaining pieces of bread, cooking it in batches.
5 Plate and finish
Transfer to a plate with arugula. Drizzle with regular or hot honey if desired.
Notes & Tips
- Don’t over-soak: Try not to over saturate the bread; a quick dip on either side should be good.
- Bread choice: Try to use a thicker more rustic bread like a sourdough or ciabatta that will stand up to the egg mixture.
- Whisk well: Make sure to whisk the ingredients well to ensure even seasoning.
- Make it spicier: You can add other herbs or red pepper flakes to spice things up even more so if desired.
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
