Crispy Salt and Pepper French Toast

By DreiFromBK

By aliyaleekong, posted 3 months ago

Ingredients

• 5 eggs
• 3 tablespoons half-and-half
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 1/2 tablespoon green onions, finely chopped (optional)
• 1 1/2 tablespoon cilantro, finely chopped (optional)
• vegetable oil
• butter
• 8 (1/2") slices day-old bread*, cut on the diagonal

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Aliyaleekong may have grown up eating this savory french toast, but for those of us who weren't so lucky, here's her easy recipe that might just make you turn your back on sweet french toast forever. It still pairs well with eggs and bacon, but (dare we say it?) this french toast would also make a mean Monte Cristo. - A&M

This fried bread I grew up eating, called khara pao (khara means “spicy”), is South Asia’s answer to French toast, typically served with a kicked-up tomato ketchup. My family was partial to black pepper, but I’ve seen turmeric, chili powder, cayenne and even cumin added. And South Asia’s not the only one that goes the savoury route. In other cultures, they do similar-style “eggy toasts” – Italy’s has mozzarella and tomato sauce, Russia’s is simple salt, egg and milk, and Hungary serves theirs with onions, tomatoes, ketchup and even mayonnaise…

This version is so ridiculously easy to make, and requires ingredients we all usually have on hand. I’m a savoury brunch person myself, and this is such a delicious alternative to the sweet version. The crispy, salty, pepper-heavy toast dipped in a cool, spicy, slightly sweet, tomato-ey ketchup is a truly heavenly combination that will quickly move into your go-to, I-have-leftover-bread-and-don’t-know-what-to-do-with-it rotation. Breakfast or even as a mid-afternoon snack – enjoy! - aliyaleekong

In a bowl or baking dish, beat together eggs with half-and-half, salt, pepper, green onions, and cilantro.

Heat a medium or large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste.

Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain.

In a small bowl, mix together ketchup and hot sauce to your desired heat tolerance.

Add yours

I have used the one from Joy of Canning for years. I think it is wonderful and it has the ability to take other flavors post canning. Meaning I make curry ketchup and now Sriracha ketchup.

there are not words to express how good the toast is... I had home made ketchup then I added shriracha and I have a new favorite ketch up, too. It was a win win morning. Thanks for sharing this.

I've never liked French toast because I too prefer savory stuff...but I tried this and it was perfect! Who knew? And you're right--all of the stuff was on-hand, but the kind of things I would look at and think, "there's no way to combine this to make a meal".

I had mine with tomato chutney...too delish.