Tag Archives: toast

I’m not sure there are many things that make me happier than french toast.

When I was ready to make lunch this afternoon, I knew that I was in the mood for french toast, but not necessarily something sweet…dilemma? I think not!

You see, french toast is not only a delicacy to be enjoyed first thing in the morning. It is so versatile, with the bread basically acting as a sponge to any flavor that you wish to infuse. If you can dream it, you can do it with french toast. Pick your bread, your flavor, your topping, and voilà, out comes a masterpiece!

First, I must explain to you my fascination with sourdough bread. I honestly don’t think there is a better tasting, better textured, flawlessly light and heavenly type of bread. The flaky crust is a perfect companion to the soft inner pillows and pockets that offer the vaguest hint of a vinegar-like tartness. It pairs perfectly with almost anything, especially bold flavors such as basil, lemon, and garlic. When I saw a beautiful sourdough boule on my counter top next to a bundle of juicy ripe tomatoes, I knew exactly what I wanted to create.

Here’s what you’ll need:

2 slices of sourdough boule, thickly cut (about an inch in width)

2 eggs

1/2 cup of skim milk (preferably organic)

1/4 teaspoon of worcestershire 

1/4 teaspoon of paprika

1 teaspoon of fresh garlic, minced

1/4 teaspoon of kosher salt

1/4 teaspoon of pepper

1 tablespoon of olive oil

1/2 cup of gruyère cheese, shredded

2-3 tablespoons of pesto

3-4 vine ripe tomatoes

3-4 large fresh basil leaves

1 tablespoon of lemon zest

Whisk together the eggs, milk, worcestershire, paprika, garlic, salt and pepper in a shallow baking dish until the mixture is evenly combined. Set the bread slices in the egg mixture and let them soak on each side for approximately 3-4 minutes.

While the bread is soaking, drizzle olive oil around a skillet over medium high heat. Transfer the bread slices into the pan and top with half of the cheese. Press the cheese lightly into the bread and flip to cook the other side after 1-2 minutes. Top with the remaining cheese and cook for another 2-3 minutes. Turn once more to brown the cheese. Once each side is golden brown and firm to touch, remove from the heat.

Smear one side of the french toast with pesto. Then top with a layer of sliced tomatoes, ribbons of basil, and lemon zest. Serve with cracked black pepper if desired.

This is such a delicious dish that you can enjoy for lunch or dinner. For my carnivore friends out there, add a few slices of roasted chicken or turkey to satisfy your protein desire.

I guess one thing that I love so much about this french toast is that everything is made with fresh, natural ingredients that are easy to find in the grocery store if they’re not already in your pantry. If you don’t have time to make your own pesto, use store-bought – just make sure it’s not full of chemicals and preservatives. Also, if you don’t have any gruyère in the fridge, mozzarella will work just as well. Personally, I love gruyère because it’s a bit salty with a nutty aftertaste, and it also is super creamy, which helps it to melt just beautifully.

I hope you love this recipe just as much as I do!