Savoury Parmesan and Feta French Toast
It was a lovely Sunday morning. The cats were comfortable, a pretzeled mess of limbs and tails across my belly. As long as they were comfortable. I lay in bed planning the day ahead of me. The morning was spoken for, which was good. But so far, most of the afternoon was open, a play day. I’m sure if I tried hard enough, I could find all sorts of projects that needed addressing. If I brought them up, I would get the pleasure of literally watching Jim’s eye’s glaze over in disgust. Fine, save those for another day.
I was almost finished with Emma, the modern-day retelling of the Jane Austen classic, by Alexander McCall Smith. Is anyone else out there reading it? Or have you already? I have my opinions. In many ways, he really stuck to the original story line. I don’t want to ruin it for any of you planning to read it… but at times I felt like he overstressed the point of how neurotic her father is. Yes, yes, we get it, he is a paranoid recluse. And in all the time he spent on him, he really didn’t expound on why George really feels something for Emma. She comes off so young and ditzy. I wasn’t at the end yet, so maybe he redeems her character development. So maybe I would get to finish the book this lovely Sunday afternoon. (cue Moody Blues song)
But the day had to get started, so it started with brekkie. I had a hankering for something different. I knew that my sweet tooth wasn’t demanding attention, so savoury it would be. I love the idea of a savoury french toast. In many ways it makes more sense than the sweet, almost dessert-like breakfast we usually prepare. So, eggs, milk, salt and pepper…and…cheese! Today it would be feta and parmesan. The creamy tanginess of the feta against the saltiness of the parmesan which would make a lovely crust, would be perfect. Add some fresh thyme and hot pepper flakes, and it would totally hit the spot. If I had some avocado, it would be amazing sliced on top. Or how about a roasted cherry tomato compote? But alas, the kitchen didn’t contain either. But I had a few straggling rashers of bacon left, so that would be my ‘side’.
I can totally see this as a dinner main base. It would be great as a base for grilled chicken and a lemon sauce. Or how about treating it as a piece of garlic bread (add some garlic powder to the batter), and making it the base for my Baked Meatballs and Sauce instead of using pasta? Or as the bed for a lovely goulash or turkey a la king? Or smoked salmon with lemon caper sauce! Let your imagination take flight. And let me know what you come up with.
- 4 thick slices of multi-grain country loaf bread
- 2 eggs
- 1/2 cup milk
- 1/2 cup feta cheese, crumbled, plus 1 tbsp spoon crumbled for sprinkling over the finished toast
- 2 tbsp grated parmesan cheese, plus 2 tsp more for sprinkling over the finished toast
- 1 tsp fresh chopped thyme, plus more for garnish
- cracked pepper
- hot chilli flakes (optional)
- butter for the saute pan
- Combine the eggs, milk, cheeses and seasonings (to taste) in a wide, shallow baking dish. Make sure to blend well to cream the feta cheese.
- Soak each piece of bread, both sides
- Heat butter in a large non-stick saute pan over med to med-high heat.
- Add two pieces of bread (unless all 4 will fit comfortably) making sure to include some feta pieces
- Saute each side till cooked, about 1-1.5 minutes per side. Remove when golden.
- Finish each serving with a sprinkling of extra feta, parmesan and thyme.
- Garnish with bacon, avocado, sausage etc.
- Drizzle with maple syrup of honey. Or even a mixture of greek yogurt or kefir with sriracha sauce!