I know what you’re thinking — this recipe sounds super weird. Bear with me.
The French have the right idea when it comes to making toast. Why eat it dry when you can soak it, fry it, and drench it in delicious toppings?
And that rule doesn’t just apply to sweet French toast. Savory recipes deserve decadently dressed toast as well.
And if bread dipped in eggs is good, then it follows that bread dipped in eggs and topped with more eggs is even better.
See where I’m going? It all makes sense now, right?
I was reading one of my favorite food blogs, when I stumbled upon the novel idea of Savory French Toast.
The genius healthy foodie Kylie of immaEATthat recently served up an incredibly scrumptious take on avocado toast made with french toast, and I was inspired to try my hand at the technique. What resulted was the most incredible breakfast creation I’ve ever produced (according to my husband).
Sure, my Banana Belgium Waffles are pretty amazing, and my Butternut Squash Egg Bake is the stuff breakfast dreams are made of, but this recipe could rival any of the fancy toasts at LA’s top brunch spots. I know, it sounds like I’m just tooting my own horn, but those are facts peeps.
My Savory French Toast starts with french fried marbled rye bread, smothered in a layer of my Roasted Red Pepper + Sun-Dried Tomato Hummus, garnished with a bed of sautéed greens, and topped with a golden halo of poached egg.
Despite all the fixings, this recipe actually only takes about 15 minutes to make.
Don’t be intimidated if you’ve never poached an egg before. It’s actually quite easy. I also recently learned a cool trick to keep the whites from spreading out in the water and help you achieve that Top Chef perfection. See recipe for the deets.
You can sub any hummus you like. I won’t judge if you go store-bought — but you’re seriously missing out if you don’t try this hummus at some point!
Feel free to experiment with different types of bread too. I really enjoyed the dark rye though. It added a nice complexity to the savory flavors and a good dose of heart-healthy, belly-filling fiber.
Go ahead and ditch the spinach or swap for other veggies if you like, as well.
Heck, throw an avocado on there too if you fancy.
It’s your toast, make it a masterpiece!
- 4 Slices of Marbled Rye
- 5 Eggs + 2 Egg Whites
- 2 tsp. Vinegar
- ¼ C. Milk (any type you like - just not flavored)
- 1 tsp. Garlic Powder
- 4 T. Roasted Red Pepper + Sun Dried Tomato Hummus
- 2 C. Spinach
- 1 tsp. Extra Virgin Olive Oil
- ½ tsp. Salt
- Pepper to taste
- Fill a medium pot ¾ full with water. Add vinegar and a sprinkle of salt. Bring water to a boil.
- In small bowl, whisk together one egg, two whites, milk, and garlic.
- Dip each slice of bread into the mixture, making sure to thoroughly coat.
- Coat a skillet with cooking spray and fry each slice of bread for about 3-4 minutes per side.
- While french toast cooks, make the poached eggs.
- Reduce the pot of boiling water to a simmer. Swirl the water in the pot in a circle, then carefully crack an egg into the center of the water. Let cook for about 3 minutes, until whites have hardened, then remove with a slotted spoon. Carefully set aside.
- Repeat with 3 more eggs.
- In a small saucepan, heat olive oil, then sauté spinach with salt and pepper.*
- Top each slice of french toast with 1 T. hummus, sautéed spinach, and a poached egg. Sprinkle with salt and pepper.