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Savory French Toast

by Michael on March 9, 2013 · 0 comments

in Breakfast,Recipes

A Savory French toast recipe with fresh mozzarella and pesto.

We were snowed in on Thursday so a big breakfast was in order. Sledding can take a lot out of a kid.

I like French toast just fine, but I really have an issue with sweets. Over time, I decided to go savory with french toast. The kids are happy either way. The key, as usual is great ingredients. In this case, the bread. For this I used a dry cured olive loaf from Whole Foods, but any good sourdough will work. And of course, the side is bacon – always bacon.

Try it. sometimes savory beats sweet.


4 one inch thick slices or bread
2 eggs
1/4 cup half and half
1 teaspoon garlic salt
1 teaspoon ground pepper
2 tablespoons butter
4 ounces fresh mozzarella
2 – 3 ounces pesto (if you need a recipe, email me).


Fry up the bacon. You know you want to and it makes the house smell good. And that wakes up the troops.

Whisk the eggs, garlic salt, pepper, half and half together in a flat low rimmed bowl.
Add the bread and coat on both sides and let sit for about ten minutes.

Melt the butter on medium high in a pan big enough to accommodate all four slices.
Remember: hot pan, cold oil reduces sticking.
Add all four slices to the pan and cook for about 4 minutes or until the bottom is browned..

Lower the heat a bit and flip the toast.
Cover each with mozzarella  and cover the pan for about 3 more minutes.
Remove the lid and cook for another minute.

Serve topped with the pesto sauce and a side of bacon.


The weekend is coming and I need something to take the stress off first thing. I am not sure that  biscuits and gravy is the way to fix the stress that adolescents can cause, but it’s a start. Good old comfort food.

The technique used here is a basic white sauce. Basically it is ratio of 2 tablespoons flour, 2 tablespoons butter (or other fat) to 1 cup milk. 2:2:1. In this case, I assume that 8 ounces of sausage will render 4 tablespoons of rendered pork fat to mix with 4 tablespoons of flour and 2 cups of milk – 2:2:1. With this basic ratio and any number of ingredients, you can make anything from creamed spinach to cheese sauce.

I lie to use Neese’s sausage when possible.

This will be enough for four to have two biscuits each.


8 ounces country sausage
4 teaspoons flour
2 cups milk
Salt and pepper

8 Southern style biscuits.
I use Pillsbury frozen Southern biscuits. I can make them better from scratch and some times I will. But usually the time is not worth my time. You could also use drop biscuits or toast, mashed potatoes, an omelet, corn chips and even bake it on top of a pizza dough.


Fr the sausage on medium high heat in a heavy and break up the sausage as you go.
Keep stirring and breaking up the sausage for about ten minutes.
Add flour and one teaspoon salt and pepper to pan and stir to cook for 5 minutes on medium.
Add milk and whisk until it comes to a boil.
Let it cook until it thickens. If it gets too thick just add more milk to thin.
Adjust salt and pepper.

Break biscuits in half on plate and cover with gravy.


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