Savoury French Toast

I grew up on savoury French toast. We did not have sweet French toast in my parent’s home. My mom would make this from time to time and we would really enjoy it. I have now ensured I continue the tradition with my kids. My kids call this “Indian breakfast”. Go figure! I guess the fact that it’s something their Indian grandma (Nanni) used to make, so they have labeled it thus.

The Ingredients for Savoury French Toast

Some spices, some fresh herbs, some vegetables, and we have ourselves an amazing breakfast / brunch.

The Ingredient List for Savoury French Toast:

•  4 croissants
• 3 eggs
• 1/2 cup half and half
• 1/2 red pepper
• 1/2 onion or choice
• 3 tablespoons fresh coriander
• chili of choice (optional)
• salt and pepper to taste

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Preparing the Savoury French Toast

We’ll start off by chopping the vegetables. Peel and finely chop the onion. Chop the pepper into small cubes. Finely chop the coriander. Seed and chop the chili. I find that if you leave the seeds in the chili, you get them in every other bite and they are not fun to chew on in this breakfast. So, It’s best to remove them.

The Egg, Milk, and Vegetable Mix

Now we can get the egg mix ready. Crack the eggs into a bowl or a pie dish. Using a fork or whisk, beat them so that the yellows and whites are mixed together. Add salt and pepper to taste and mix it in so that it’s evenly distributed. I prefer not to add too much salt to this, because eggs are naturally salty. But I like to add lots of black pepper.

Pour the half and half (or milk if you prefer it a little lighter) into the eggs and mix everything well. I like to have the mixture a little thick, so it coats the croissants well. Add the vegetables to the bowl and mix everything in well, so that it’s a more or less homogenous mixture.

Frying the Savoury French Toast

To fry the toast, heat a non-stick pan or a skillet like you would when making pancakes. Add a dollop of butter to the pan or skillet and allow it to melt. Dip one half of a croissant into the egg mixture and place it onto the buttered pan or skillet. When you lift the dipped croissant, make sure that you are picking up enough of the vegetables with it. If they don’t adhere, you can always use a fork and place them on top after. Gently push it down onto the skillet so that it browns evenly.

Allow the toast to cook for about 2 minutes on one side, then flip it over and gently push down again and allow it to cook for a further 2 minutes. I like my toast a little crisp, so I cook mine for a little longer. If you don’t like the browned egg, keep the heat at a low temperature and cook it for a little longer than 2 minutes.

Once the French toast has cooked, place it on a cookie rack while you make the rest. This helps it stay crisp and prevents it from going soggy. Continue making the rest of them the rest like you did the first piece.

Enjoy your Savoury French Toast hot with a fresh cup of coffee. I like to serve mine with my mango and coriander chutney. My kids enjoy their Indian breakfast with a side of ketchup.

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Savoury French Toast

Course: BreakfastCuisine: CanadianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

271

kcal

Total time

20

minutes

My savoury French toast is going to become your favourite. With the crunch of onions, peppers, and the freshness of herbs, it makes a perfect Sunday brunch.

Ingredients

• 4 croissants

• 3 eggs

• 1/2 cup half and half

• 1/2 red pepper

• 1/2 onion or choice

• 3 tablespoons fresh coriander

• chili of choice (optional)

• salt and pepper to taste

Directions

• Finely chop the onion, pepper, coriander, and chili. Seed the chili before you chop it.
• Crack the eggs into a bowl or pie dish and whip them using a fork or whisk.
• Add salt and pepper to taste and mix well, so it’s evenly combined into the egg mixture.
• Add the cream and whip it into the egg mixture.
• Now add the vegetables and the coriander to the bowl and combine them into the egg mix.
• Heat a nonstick pan or a skillet and once it’s hot enough, add a dollop of butter to the pan and allow it to melt.
• Slice each croissant into half lengthwise and dip it into the egg mix.
• Lift it up gently and place it onto the skillet – make sure that you pick up the vegetable along with the croissant. If they don’t adhere to the croissant, use a fork to place them on top.
• Gently press down on the croissant, so it cooks evenly. Allow it to cook for 2 minutes on one side then flip it and cook it for about 2 minutes on the other side.
• Enjoy with a hot cup of coffee and a side of my coriander chutney or ketchup.

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