Savory Sorrel French Toast
Recipe by Pamela Dunn
Ingredients
- 1 Loaf Rustic Crunch Country Loaf Bread – day-old is best
- 6 Eggs Medium- Large
- 1 ½ Cup Sorrel – Finely Chopped
- ½ Cup Half & Half or Whole Milk
- ¼ Cup Light Local Honey
- ¼ Cup Dry Sherry
- ¼ tsp Kosher Salt – to taste
Optional:
Just about any green herb or fragrant greens will work. Try: Basil, Watercress, Arugula, even Chives.
Preparation
- Slice Loaf to 1” in advance, it is best slightly dry.
- Combine remaining ingredients with a whisk. If the egg whites are on tight side you might want to add a bit more milk. I like to reserve some of the sorrel as the initial slices pick it up quickly. I can mix more in later. Though a non-stick pan or griddle works great, I prefer to spread an olive oil drizzle onto cast iron over a medium heat to add flavor and bubble up the egg mixture a bit.
- Flip When Golden.
- Serve hot with a meat accompaniment (yum with ham), or a bit of balsamic and honey drizzled on top.
- Serve cold as a base for a cold salad, check out the Peashoot Egg Salad recipe for the upcoming market.
Just a note: Sherry and eggs are delightful together. . .try a scramble using sherry to lighten the texture, instead of milk or water, and try whisking in a touch of fresh ground nutmeg. In fact. . .go ahead and
eat that with a warm piece of Savory Sorrel Toast.
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