Wednesday, March 10, 2010
Since there's a number of ways to prepare French toast, I'm adding another savory recipe to Friendly Veg collection- here, the brunch staple balances out an herb-y batter and a slightly sweet, crusty walnut bread. (which we picked up at the Acme Bread Company in SF's Ferry Building Marketplace!) Fruit jellies and maple syrup didn't seem like the right way to top off this French toast, so I decided on buttery, caramelized leeks, though I'm sure a chutney of some sort would also be a great accompaniment too!
* 1 loaf crusty walnut bread, cut into thick slices (if you can, leave these out overnight until they harden slightly)
*1 1/4 cups milk or soy milk
* 2 eggs
* about 5 large basil leaves, chopped
* leaves of 3 sprigs of parsley, chopped
* 1 clove garlic, crushed, then minced
* salt & pepper to taste
* 3 tbsp. butter/soy butter
* 1 large leek, white part only, sliced
1) In a large mixing bowl, whisk together the milk, eggs, basil, parsley, garlic, salt & pepper until blended.
2) Heat a large skillet over medium-high heat. Soak each slice of bread in the herb batter for about a minute, covering both sides of the bread, and add to the skillet; cook for several minutes on each side until bread is golden brown and crisp.
3) Meanwhile, as French toast cooks, melt butter in a medium-sized skillet over medium-high heat; add leeks and stir until coated. Lower heat to medium, and cook for about 10 minutes, or until leeks brown and caramelize. Top the cooked French toast with hot caramelized leeks and extra parsley, if desired, and serve.