Tag Archives: onions

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.

IMG_0756

IMG_0758

Advertisements

Spätzle with Beer-Cheese Sauce and Sauteed Onions

19 Aug

This is for my darling Aunt Rhoda. Hope you enjoy the recipe!

Spätzle, [sh-pay-tzel] is a dish that was introduced to me when I was four or five years old from my German AuPair Tanja when she was living with us. Essentially, spätzle is a soft dough pasta, similar to the Italian gnocchi but made from a mainly flour base rather than potatoes (gnocchi). If you like gnocchi, you’re likely to be a spätzle fan. It became a go-to in our household when Tanja was living with us. Back then, I was a terribly picky eater. Spätzle was my dish of choice.

More recently during a bout of nostalgic cook-book searching, I came across an old German cookbook with my sister and cousin and we decided to make some spätzle, it just made too much sense. It was our favorite and we hadn’t eaten it in years.

To be honest, I did a double take on the sauce. The sauce pictured is not the same sauce that I’m writing for the recipe here, but either way it will look the same. Part of cooking is trying things out, messing up, reformatting the recipe for the next time, and learning from mistakes. The recipe I used said to just pour cream all over the spätzle, then top with cheese and then onions. It was too bland to me, so I put in an open beer from the fridge. Problems? The cream, beer and cheese didn’t get cook together and therefor never gained the creamy consistency I was hoping for.  The sauce that I made in this recipe is more of a bechámel-like white sauce with sharp cheddar cheese and less beer than the original version I made.

When we make it we use this amazing spätzle-dough press gifted to use from Tanja. Nevertheless, some kinds of potato presses could work for this job, or after making the dough I’m about to describe you can alternatively roll out the dough and form it into small dumplings which you will boil the same way you boil the spätzle dough.

So, let’s get cooking!

You’ll need:

  • 1 pound of flour (around 3 cups)
  • 3 egg yolks (save the egg whites for an omelet or something!?), and one whole egg
  • 1 1/2 cups milk
  • a dash of salt, pepper, and nutmeg
  • water if necessary to form into a dough

For the Sauteed onions:

  • 1 onion, sliced
  • 2 T butter
  • garlic

For THE {Beer-Cheese} SAUCE you’ll need:

  • 3 1/2 tablespoons butter
  • 2 1/2 tablespoons flour
  • 1 1/2 cup milk /cream (whole milk would be best)
  • 4T stout beer
  • dash of salt, pepper, and cardoman
  • LOTS of cheese, we used around 8oz of cheddar and shredded it.

Directions:

  1. Mix the flour and eggs in a mixer with a dough hook or with your hands.
  2. Add remaining ingredients and blend for several minutes.
  3. Dough should form, it should be a bit sticky but manageable.
  4. Then, in a large pot, bring about a gallon of water to boil with salt. If you don’t have a spätzle press, you’ll probably want to roll out your dough and make little dumplings which are slightly larger than gnochi dumplings. When the water has boiled, you can start to get your spätzle cooking.
  5. Over boiling water, get your cousin David who’s really strong to help you by squeezing the spätzle through the press into the water, and help him by cutting the dough from the press so it will fall in the boiling water.
  6. Within three minutes, the spätzle should float and be finished. You can take it out using tongs or a sieve thing like the one in this picture!
  7. Fish out your Spätzle and place in a dish like the one pictured. When you’ve made all your dough, you can move on to make the yummy bechámel-like sauce.
  8. For the sauce, cook the butter in a small saucepan until melted, and then carefully dust flour in little by little, whisking it with the butter.
  9. Once all the flour has been added, you’ll have a roux! Add the milk in a slow stream, constantly whisking it into the roux.
  10. Let this mixture come to a boil and thicken up, and add the spices. After it has been boiling for several minutes and the mixture sticks to the back of a wooden spoon, you know you’re ready. Add the beer. Then, add the cheese!
  11. Sauté some onions in butter and garlic. Set aside.
  12. Pour the cheese mixture all over your spätzle in the dish. Top it with the sauteed onions and fresh salt and pepper. Add some sausage if you like! Enjoy!

%d bloggers like this: