Today is Wednesday which means, at our house, it’s French toast for breakfast.
But when I woke up this morning, French toast didn’t sound appealing. Maybe my system is surfeited with sugar, thanks to all the Christmas cookies, the lemon-meringue pie and the pumpkin pie that we’ve splurged on–so far–this Christmas season. Adding maple syrup to the mix felt, to my stomach, like overkill.
“Didn’t you tell me the Europeans put catsup on their French toast?” George reminded me as we lay in bed having our pre-get up conversation. “Maybe they do theirs savory.”
I mumbled “egads” under my breath–savory French toast?–but George heard me.
“Aw, you have no imagination,” he said.
To a cook, them’s fighting words!
So, while he padded off to the computer to check for possible surprises in his email, I headed to kitchen with fire in my eye and a slight smirk on my face. Here’s what I did.
Instead of adding a pinch of salt and almond flavoring to the beaten eggs, I upped the salt just a bit and added generous amounts of garlic powder and pepper–the things that usually go into my scrambled eggs. I dipped slices of English muffin bread into the mixture and dropped them into the pan, where I use grape-seed oil because it’s better for you than most other oils, and has a higher flash point than olive oil. It’s also taste neutral.
When one side was done and I’d flipped them over, I sprinkled grated pepper jack cheese on top, and it melted while the second side was cooking. I plated the toast, added a strip of bacon–usually saved for Saturday–and called George to the table.
The savory French toast was a hit. Not sure what the French would think of it, and I sure would never put catsup on it, but at least I proved that there’s still a little bit of imagination lurking in the recesses of my sugar-fogged brain.