The most fun you’ve had without whipped cream
I’m getting a little tired of desserts that think they’re breakfasts. If I wanted a big ol’ slice of cake with whipped cream and chocolate sauce at 8 a.m., I would just eat that. I don’t really want my French toast covered, dunked, or stuffed with sugar. I’m always down for an almond croissant, but when it comes to big breakfast plates, I’m feeling savory these days. Savory French toast is my go-to. With as many flavor options as there are for the classic dish, a plate of savory French toast is always within your reach.
Whisk together 3 eggs, ½ cup whole milk, ½ teaspoon kosher salt, and several grinds of fresh black pepper. Next, think about flavor and whisk it into the egg mixture. What sounds good today? A big spoonful of Dijon mustard and ½ cup grated Gruyere perhaps? You can serve it with caramelized onions. A few dashes of garlic powder, powdered ginger, and ½ a teaspoon of miso paste is another solid choice, made better only with the addition of thinly sliced scallions and toasted sesame seeds sprinkled on top of the finished toast. Or how about just keeping it green? Finely chop 2 tablespoons each of parsley, basil, and chives, perhaps ½ cup of grated dill Havarti for something extra. Pretend it’s the '80s and top that finished toast with chopped sundried tomatoes (don’t mock—they’re good!).
Next, slice yourself a few pieces of bread. Anything goes, really, but I think tangier, grainier breads like sourdough, multigrain, and baguettes tend to work better than sweet stuff like challah—but it's fine if that’s all you have.
Let the bread soak in the egg mixture on both sides, then toss a slice or two into a hot nonstick pan greased with a pat of butter. Cook both sides of the bread until you’ve hit your desired shade of toast, then serve. To round out the meal, serve savory French toast with roasted vegetables, fresh greens, and/or your favorite breakfast meat.