Tag Archives: dijon

Savory French Toast Sandwich with Bacon, Sauteed Onions, and Arugula

31 Dec

I made this for breakfast today when I couldn’t decide between french toast and something like meat and eggs. I’d heard a bit about savory french toast but never actually experimented myself, so I decided to give it a go and found that it was the best decision in a very very long time. This was heavenly: savory by the nature of the french toast and sauteed onions, made sweet by a dab of maple syrup mixed into the batter, and finishes off crispy and fresh with the arugula….and then bacon. Of course. Who doesn’t love bacon. Since the french toast makes it savory and dense already, I opted for dressing the sandwich with baby bell spreadable cheese rather than sliced cheese, and just added a good spread of dijon mustard because I am a dijon aficionado. This sandwich makes the BEST breakfast and can be an awesome lunch too- it doesn’t need to be bothered by any luncheon meats or heavy cheeses. It’s all good the way it is.

Make this for someone who’s indecisive like me, and needs the best of all worlds.

Prep: 10 minutes. Ready in 30. Makes 3 sandwiches.

You’ll need…

For THE SAUCE You’ll need:

  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup non-fat yogurt
  • 1 t each of nutmeg, coriander, and any Italian herb of your preference (I used dried oregano)
  • 2T maple syrup

For the rest, You’ll need:

  • 6 slices of bread
  • 1 medium-large onion, sliced
  • 1T each of salted butter and olive oil
  • 1 or 2t Worcestershire sauce
  • 3 triangles of baby bell spreadable cheese (any spreadable cheese like goat cheese would work well too)
  • dijon mustard
  • 6 slices of bacon
  • handful of arugula

Directions:

  1. Mix ingredients for THE SAUCE in a bowl with a whisk until well blended. Pour into a deep plate to dip slices of bread.
  2. Warm up a frying pan to medium heat and pour a bit of olive oil and swirl around. After covering both sides of bread in the savoury-sauce batter, place the soaked bread in the frying pan and do your normal french toast magic. Flip on both sides, and place on a plate until all slices are cooked. Set aside, in a warm place if possible.
  3. In the same pan, heat olive oil and butter. Add sliced onions and saute until wilted and fragrant.
  4. While cooking onions, cook your bacon.
  5. Return to your onions and add Worcestershire sauce. Turn off heat.
  6. Time to assemble your sandwiches! This part is easy. 1 slice french toast, cheese, Dijon, onions, bacon, arugula, other slice, and then slice that baby and enjoy.

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Honey-Hollandaise Sauce

13 Apr

I don’t know about all of you guys… but I sure have an affinity for breakfast foods. I love eggs. I decided recently I would make Hollandaise sauce to go with asparagus and for some eggs Benedict latter on.

For THE {Honey-Hollandaise} SAUCE you’ll need:

  • 4 egg yolks
  • 1/3 cup of butter, melted and slightly cooled
  • 2 T Honey
  • 2 T Dijon Mustard
  • Juice of about 1/4 of a lemon
  • 1t alspice
  • 1t salt

Directions:

  1. Separate your eggs, reserving the egg yolks in a double broiler pot. Use the egg whites for something else, like an omelet or for egg white eggs Benedict, or something of that nature. Perhaps a meringue? There are many options!
  2. Juice the lemon wedge into the eggs, add honey, dijon, melted butter (slowly), and spice and whisk the egg yolk mixture.
  3.  Move to a double boiler, continuing to whisk mixture. Over time, it will thicken and gain a creamier consistency. In the end it should stick to the whisk like this:
  4. Make some Slivered Garlic Potatoes and Blanched asparagus:
  5. And dress it with your freshly made Hollandaise! Makes a great side dish.
    Enjoy!

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