When we think about french toast, we immediately imagine maple syrup, cinnamon, berries…. breakfast and coffee, right? But what if there could be a savory version of french toast? Sometimes I think about those things, and I start googling and pinteresting to see what’s out there. I found a lot of BLT french toast photographs to inspire me. Basically, you use the same base as you would to make normal french toast, buy instead of adding sugar you add salt, spices and herbs to the mix. As I write this, I’m thinking about adding a little white wine to the mix, and top my savory french toast with sautéed mushrooms and caramelized onions? A little swiss cheese maybe? I’ll definitely try that and post the recipe.
My recommendation when trying this recipe, is that you can try to get a crusty bread. Even though I made mine with whole wheat sliced bread, it would have turned out even better if I would have used a rustic type of bread, or even baguette sliced diagonally.
French Toast BLT
Recipe adapted from Martha Stewart
Serves 2 to 4
8 slices bacon
4 large eggs, lightly beaten
¾ cup milk
¼ cup chopped fresh chives, plus more for serving
Coarse salt and ground pepper
3 tablespoons unsalted butter
4 slices crusty bread, cut 1 inch thick
4 lettuce leaves (romaine, boston, or bibb)
8 slices tomato
- Preheat oven to 375º. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
- Meanwhile, in a large shallow dish, whisk together eggs, milk, and chives; season with salt and pepper.
- Lay bread in a single layer in egg mixture and soak 3 minutes on each side.
- In a large skillet, melt butter over medium heat. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
- To serve, layer lettuce, tomato, and bacon on each slice French toast and sprinkle with chives.
- Season with salt and pepper, to taste.
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