~ Adapted from “The French Connection”
Joel Weinstock: So you say it’s worth half a million?
Chemist: This stuff will take a seven to one hit on the street.
Salvatore “Sal” Boca: And by the time it gets down to a breakfast bag, it will be worth at least thirty-two million.
Thirty two million for my french toast??? How awesome would THAT be! Go big or go home right? Sadly, I think its street value is probably just a few bucks. Maybe three bucks if I add the powdered sugar.
By now you know I have a “thing” for breakfast. I adore breakfast foods! I’d be a happy girl with some form of toast and eggs, three meals a day. And wine. Don’t judge. Now mind you, I can turn almost anything into a breakfast food. For instance, hot dogs with chili and slaw cover all the basic food groups, plus the additional requirement of making my tummy happy. Think about it, protein, carbs, veggies. I think yes! For breakfast…really you ask? Why not. Let’s deconstruct the hot dog. If you were to take the bun and toast it, you have breakfast toast. Then, let’s say we dice the dog and throw it and the chili into an omelet. Now it even resembles breakfast!
How about a grilled ham & cheese? Super easy conversion! Add a fried egg, dip that sucker in lightly scrambled eggs, put on a griddle and voila! You have the beginning of a Croque Madame (fancy name for grilled ham and cheese with egg and sauce). Or what I like to call Ham & Swiss Stuffed French Toast.
Now of course you have your traditional French Toast with syrup, fruit and powdered sugar, but this savory version can open a whole new toast experience.
The interesting fact of the day is French toast isn’t really French. Nor French Fries. French toast was more prevalent in Austria, Bavaria and …get this…Germany (called Arme Ritter). Who knew? Turns out the only thing really french in my kitchen is ME. And I’m half German so I don’t think I even count. No wonder this toast has such a cheap street value.
Griddled Ham & Swiss Stuffed French Toast
- 8 slices bread – slightly stale bread works best
- 6 eggs – lightly beaten
- four fried eggs
- 1/4 tsp. Nutmeg
- 1 package Black Forest Deli Ham
- 8 slices Swiss cheese
- stone ground mustard
- salt & pepper
Add salt, pepper and nutmeg to the lightly beaten eggs. Spread mustard lightly on all slices of bread. Divide the cheese and ham between bread to make four sandwiches. Add one fried egg to each sandwich. Dip assembled sandwiches into the egg mixture. Place on a hot griddle over medium heat. Allow to cook about 3-5 minutes per side or until golden brown. Cut in half and serve with fresh fruit.
Vanilla Amaretto French Toast with Fresh Berries
- 1 loaf Brioche or egg bread – sliced
- 1 dozen eggs – lightly scrambled
- 1 tbsp. Cinnamon
- 1/2 tbsp. Nutmeg
- 1 tbsp. brown sugar
- 1/8 cup Amaretto
- 1 Vanilla bean – Scraped or 2 tbsp. good vanilla
- 2 Cups mixed berries
- 2 tbsp. butter
- Non stick spray
- Powdered Sugar & Syrup – optional*
Mix egg, all spices, salt, brown sugar, vanilla and amaretto. Whisk well. Make sure to use a flat bowl that allows you to fully dip sliced bread. Dip each slice until well coated with egg mixture. Coat griddle with non-stick spray and butter. Once bread is completely coated with egg mixture place on medium hot griddle. Cook until golden brown. Serve with berries, additional Cinnamon and powdered sugar.
I like breakfast. Even if it’s an impostor. Bon Appetit y’all!
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The ham + cheese French toast take looks delicious! Apparently the earliest record of dipping stale bread in a milk-egg mixture and frying it comes from 4th century Rome, and before it became known as “pain perdu” (lost bread) in France, the French called it “pain a la Romaine” (Roman bread).
I always find the origins of food really intriguing.