Savory French Toast

French toast. Fluffy, sweet, piping hot bread drizzled with maple syrup and sprinkled with cinnamon — a decadent morning treat. That’s how I always thought of it, but I recently realized that French toast has so much potential.

L and I were trying to figure out what to make for her mom and her stepdad, and I hit upon the idea for savory French toast. It was so delicious that we had to do it again earlier this evening. (Also, there was leftover egg and milk mixture that had to get used up.) The first time around, I made my slices with oregano, parsley, basil, and dill. This time, I decided to get a little more adventurous — I used turmeric, coriander, black pepper, lavender, fennel seed, and dipped each bite into balsamic vinegar.

It was delicious. Trust me.

Ingredients:

- Bread of your choice, sliced (I used rye)

- 4 eggs

- 1 cup milk

- Desired spices/herbs

Beat eggs in a wide bowl; add milk and whisk together. Add desired spices/herbs to batter. (If you’d like to use different combinations of spices/herbs for each slice, skip this step.) Coat a frying pan or griddle with butter and put it on medium heat. When pan is hot, dip slices of bread into the egg/milk/spice mixture and place on pan. (If you didn’t add spices/herbs to the batter, sprinkle them on individual slices before you flip them.) Flip slices once they turn golden-brown on the bottom; remove from heat when the other side is done and eat with whatever toppings you choose. Some suggestions: savory jam, cheese, and mushrooms.

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After making savory French toast, I was curious and decided to look it up online. It’s apparently relatively common, though not in the States. There were some interesting ideas about it on the web; at some point, I’ll have to try making stuffed savory French toast.