You’re probably thinking the same thing I was when the notion of savory french toast was thrust in my general direction: No.
But I found this recipe on food52, a cooking blog I really do love and highly recommend everyone check out. They’ve rarely steered me wrong in the past (well, that whole “In Defense of Tofu” article has caused me much soy related grief) so I figured, why not?
And that’s really what we should ask ourselves in most cooking endeavors: why not? I mean, how much sense does it really make in the first place that we cover slices of bread with eggs, cook them and then serve them with maple syrup? I’m sure the person who had that served to them threw a fit.
I think this recipe is the perfect balance of that buttery, eggy, err, bready combination we crave sometimes, but without the cloying sweetness of syrup or honey that isn’t welcome every morning.
Personally I think this dish less resembles french toast and is more akin to a homestyle attempt at those scallion pancakes some Chinese takeout places seem to have (but never the ones I go to, oddly enough).
Give the recipe a try and tell me what you think
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