Leftover from weekend festivities, we have SO many dinner rolls. Seeded, plain...probably at least 20. What to do with them?! I know I'll be making breadcrumbs, but one great use for day-old bread is French Toast. To give it a savory flare, I added some herbs and onions in the egg wash, topped it with a perfectly poached egg and a drizzle of honey...seriously delicious!
Savory French Toast (2 servings):
2 leftover Italian sandwich buns (6 medium slices of bread)
3 eggs
1/3 c milk (I used almond milk)
2 tbsp finely chopped Vidalia onion
2 tbsp finely chopped fresh herbs (I did thyme, rosemary and basil, equal parts)
Freshly ground black pepper
Pinch of sea salt
Butter & Olive oil (for the pan)
Heat a large pan or griddle with a little bit of butter and olive oil. In a medium bowl, whisk eggs and milk together with the onion, herbs and S&P. Slice bread into 1/2 - 3/4" slices. Soak each piece in the egg wash for about 45 seconds. Place slices into hot pan. Spoon extra egg wash onto slices as to avoid waste and to get some of those tiny onion pieces on. Pan fry on on each side until they are golden brown with some crispy texture to the edges (approx 5 minutes per side).
Poached Eggs:
2 large eggs
2 tbsp white vinegar
Ice bath
Fill a saucepan with a few inches of water and the vinegar. Heat water until hot, but not boiling. Don't let any of the little bubbles break the surface of the water. When the water is hot, crack one egg at a time carefully and place into a small bowl. Pour each egg gently into the water and with a slotted spoon, create the motion that you are spooning the egg back into place, so that the egg white stays as in tact as possible. Cover the pan and let the eggs poach for 2-4 minutes, until the egg whites are medium-firm and yolk is still runny. Carefully spoon each egg out into an ice bath for 30 seconds and place gently on a paper towel to dry.
Arrange 3 pieces of French Toast onto a plate and gently use your hand to cup the poached eggs on top. Finish each plate with a drizzle of honey and some more fresh thyme. Enjoy!
Savory French Toast (2 servings):
2 leftover Italian sandwich buns (6 medium slices of bread)
3 eggs
1/3 c milk (I used almond milk)
2 tbsp finely chopped Vidalia onion
2 tbsp finely chopped fresh herbs (I did thyme, rosemary and basil, equal parts)
Freshly ground black pepper
Pinch of sea salt
Butter & Olive oil (for the pan)
Heat a large pan or griddle with a little bit of butter and olive oil. In a medium bowl, whisk eggs and milk together with the onion, herbs and S&P. Slice bread into 1/2 - 3/4" slices. Soak each piece in the egg wash for about 45 seconds. Place slices into hot pan. Spoon extra egg wash onto slices as to avoid waste and to get some of those tiny onion pieces on. Pan fry on on each side until they are golden brown with some crispy texture to the edges (approx 5 minutes per side).
Poached Eggs:
2 large eggs
2 tbsp white vinegar
Ice bath
Fill a saucepan with a few inches of water and the vinegar. Heat water until hot, but not boiling. Don't let any of the little bubbles break the surface of the water. When the water is hot, crack one egg at a time carefully and place into a small bowl. Pour each egg gently into the water and with a slotted spoon, create the motion that you are spooning the egg back into place, so that the egg white stays as in tact as possible. Cover the pan and let the eggs poach for 2-4 minutes, until the egg whites are medium-firm and yolk is still runny. Carefully spoon each egg out into an ice bath for 30 seconds and place gently on a paper towel to dry.
Arrange 3 pieces of French Toast onto a plate and gently use your hand to cup the poached eggs on top. Finish each plate with a drizzle of honey and some more fresh thyme. Enjoy!
