Monday, May 9, 2011

Savory Herbed French Toast

French toast can trace its origins to medieval European kitchens, and early versions could be either savory or sweet. This savory recipe is a version of panperdy or "pain perdu" in French, and can be made with fresh or dried herbs as available.

4 eggs
4 slices bread (white or whole wheat)
5 Tbs chopped fresh herbs (one or more of the following will work: parsley, tarragon, chervil, chives, savory, etc.) OR 1 Tbs dried herb blend such as Big Daddy's Superb Herb or Mama T's Tropical Island Seasoning
Salt & Pepper to taste (omit if using dried herbs that include salt)
1/4 cup butter

Beat together the eggs and herbs, plus salt & pepper if using. Melt the butter in a frying pan until hot. Place the sliced bread in the hot butter and fry on one side until it starts turning light golden brown. Turn the bread over and pour half of the egg-herb mixture over the fried side. As soon as the other side of the bread starts turning golden, flip the slices over again and pour the rest of the egg-herb mixture over them. Let the egg mixture set on and around the bread slices until fully cooked, then slide the bread slices onto serving plates and enjoy immediately. Note: This savory French toast is especially delicious with a little bit of sweet pepper relish, or even some Busha Browne's Spicy Tomato Love Apple Sauce as a condiment.

Zestfully yours,

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