Comments: Savory Mushroom French Toast

Comments

Very creative, Mr. B. and dare I say it looks good enough to eat.

Very clever! French toast was my breakfast of choice for years when I was a young'un and I have to say it's been years since I made it. Methinks the boy deserves his first taste this weekend!!

The English have only EVER made savoury French toast: it's called "Eggy Bread". Ask Meg to check in with the Critic about it.

(I put colman's mustard powder in the eggs and serve it with mushrooms and bacon. )

diet be damned.

Sam - really? I'd never heard of that. Very cool. I'm rediscovering traditions I'm not aware of!

Mustard... nice idea.

Have you ever had a Monte Cristo sandwich? It's savory and delicious for breakfast.

Amy, I used to love Monte Christos. I had them for lunch far too frequently. It's one of the dishes that my sorta-vegetarianism keeps me from, much to my tastebuds' chagrin and my aorta's delight.

It could be that Eggy Bread is not Britishly universal, it's just I grew up with it so assume it must be. We always made it at girl guide camp so I know its not limited to a family thing.

I also remember as I had a kiddies cookbook when I was young and it had a french bread recipe in it and I used to read it (my cookbook reading obssession started very young) and think to myself in my little 10 year old mind -ugh- i am never going to make that - how could anyone ever make sweet eggy bread, it sounds disgusting. Erhm - i still have the same prejudice to this day and have only ordered it once in my entire life. Twice if you count Paris where they tricked me by calling it something fancier than "french toast"

Ummm - I LOVE eggy Bread.

a nice version of french toast....sounds delish ...using skim milk will lighten it somehow but i guess the butter would make it a tart heavy too...hmm...

Good old eggy bread is indeed a British term but the recipe is repeated around the world in various iterations. This antithesis to pain perdu is more suited to British tastes (witness the savoury preference of the humble cheese and crackers in Wallace and Gromit).

Incidentally, I had never heard of the Monte Christo sandwich until choosing it for a lunch in Florida one Summer. Dreadful thing it was (sorry to say). I settled for the fries, cheese and ham - leaving the fried sugary husks as decoration.

I have a sweet tooth but the combination of frying plus sugar is very hard going. It was my own fault - I had sore head from too much 'sauce' and didn't read the menu properly.

I applaud the American tastes that mix sweet and savoury to the n'th degree but it takes some getting used to. My brother putting a blob of cream on his breakfast thinking it was mayo was worth a laugh. Didn't stop him eating it though..

As for your mushroom version, I will definitely give that a whirl - thank you!

Charles, if you had a sweet Monte Christo, I'm betting you had it at a Bennigan's or similar chain restaurant.

I've always called the Bennigan's version the "Monte Crisco". Adding powdered sugar to a Monte Christo is evil, in my opinion, and a good local diner Monte Christo will usually consist of nothing more than "Eggy Bread", ham, turkey, and Swiss cheese.

If you get a chance to try a non-sugared monte Christo, I encourage you to do so. They can be addictive.

Sam, I have consulted the Critic who tells me:

a) never heard of eggy bread

b) French toast is toast that is toasted on one side only, preferably on an open fire.

When I explained that there actually is a basis for us calling it French toast (pain perdu) he blithely told me I was wrong. End of story.

Thank God he's not Oxbridge or he'd be TRULY unbearable!!

Just to counter the Critic -
"This dish does have its origins in France, where it is known as "ameritte" or "pain perdu" ("lost bread"), a term that has persisted, in Creole and Cajun cookery; in Spain it is called "torriga" and in England "Poor Knights of Windsor," which is the same name for the dish in Denmark, "arme riddere," and Germany, "arme ritter." At one time or another in America it has been referred to as "Spanish," "German," or "nun's toast," and its first appearance in print as "French Toast" was in 1871. "
---The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 134)

Found on - http://www.foodtimeline.org/foodfaq1.html#frenchtoast

What a unique recipe, however I don't think I'd use skim milk...I like a good hearty breakfast!

The Dutch name is pretty weird: wentelteefjes (ummm... flipover 'female dog'?). Don't ask me why. For bonus cultural points, MC Escher drew a little caterpillar-type fantasy creature that he called Wentelteefje (translated as "Curl-Ups"), which I've always loved.

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