Sophisticated Savories

Sophisticated Savories

Saturday, February 23, 2013

French Toast - Savory

French toast.

A true jackpot? I’m pretty sure that the end-all for most rainbows is a pot of gold.

Aka. French toast station in buffet lines.

A sea of melted ‘gooeyness’ that YOU have the ability to compose… dripping in syrup, caramel, crème anglaise, chocolate sauce, sugary fruits, toasted nuts…

Utter bliss.

Until the surge of sweetness takes its course and inauguration of sugar crash commences.

Do you remember as a child, consuming ridiculously large amounts of candy… and still feeling great?

Time is no friend to sugar and its effects on the body.

Most individuals do not equate savory/smoky flavors upon first mention of French toast. However, an entire world of ambrosial aromas exists – through savory spices, herbs and sauces.

A few ideas… rather than dunking French toast in a bath of eggs/sugar/cream and sautéing in butter, healthier options exist. Being the “staff of life,” bread is an important dietary component. Whilst the “carb” fear still exists, everything in moderation is an important dietary practice to ensure a healthy lifestyle. Ergo, simply watch your portion control when consuming French toast. Whole wheat bread would be the best option, but in terms of flavor, French baguettes and challah bread tend to impart the most pleasing textures and gusto to the “base” of the dish. One can either drizzle the toast with EVOO, smoked sea salt, sprinkle of herbs and toast in the oven. This will result in a “dry” French toast that can be paired with a fine red-wine reduction. To accompany, cooked mushrooms are a brilliant option (moral, portabella, black trumpet, button, etc. – more on mushroom soon!) Roasted asparagus and tomatoes with a balsamic vinegar reduction also pair brilliantly (with fresh basil, herbs de Provence, rosemary… hint of lemon juice – perfection). A soft, sunny-side up egg is a wonderful accompaniment, as the bursting of the yolk is absorbed into the bread.

To serve a softer version, simply dunk the toast in a mixture of:

3 eggs (scramble with work)
Juice of ½ lemon
½ c. milk (or cream to impart a more rich option)
Assortment of herbs – rosemary, thyme, herbs de Provence, garlic, onion powder, cayenne pepper, smoky paprika, etc.
2 tsp smoked sea salt

Sauté on medium heat on a skillet… cook each side until golden brown… pair with savory sauces and vegetables.

Another option… smoked salmon with dill/chive cream cheese (or crème fraiche and caviar). Very easy to prepare… simply chop dill and chives, then mix with either cream cheese (room temperature makes it easier to mix) or crème fraiche (more cremier version). Top with caviar.

As you can see, the possibilities are endless. And the savory counterpart to sugary French toast will not leave you in a daze of sugary, lethargic befuddlement.

“Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.” - Julia Child

Love y’all! ♥

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