Boy do I love breakfast! My husband often teases me, saying, “Your eyes open in the morning, and you ask, ‘What’s for breakfast?” On our honeymoon I woke him up at 6:30 in the morning asking him to call room service and order our breakfast.
French toast is one of my favorite breakfast foods. I would ask my mom to make it for me all the time as a little girl. I love that rich, eggy, buttery taste. As much as I love french toast with a drizzle of pure maple syrup, sometimes I don’t want anything sweet at breakfast, and I am trying to incorporate more veggies into every meal. I found this amazing rustic whole wheat bread in the markdown section at King Soopers last week. The crusty bread was screaming to be made into french toast. The wheels started turning in my head, and I wondered if I could make a savory version. After a quick Google search I realized that I was not the first person to think of turning this normally sweet breakfast dish into a savory one. Here is the version I came up with. The balsamic glaze really makes the dish. You can find it in most grocery stores (even Walmart carries it). If you can’t find it or don’t want to buy a whole bottle of it, it is really easy to make your own. See the recipe for it below. Enjoy!
6 slices of crusty day old bread
2/3 cup milk
1/4 cup feta cheese (or Parmesan cheese)
1/2 tsp. of your favorite dried herb (I used thyme, but basil would be yummy too!)
1/4 tsp. salt (or to taste)
1/4 tsp black pepper
3 tsp olive oil, divided
1 medium zucchini, diced
1/4 cup diced red onion
2 ripe Roma Tomatoes, chopped
Balsamic vinegar glaze
In a shallow, flat bottomed bowl or pan (a pie plate works well), beat eggs, milk, cheese, dried herbs, salt and pepper.
Warm 1 tsp. of olive oil in a frying pan. Dip 3 slices of bread into the egg mixture and coat on both sides. Place in pan and cook over low/medium heat until the bread is crisp and brown on both sides and egg is cooked through. Repeat with the remaining olive oil and pieces of bread. You may have to occasionally stir the egg mixture to reincorporate the cheese so that each piece of bread will have cheese on it.
In a medium-sized saute pan, add 1 tsp of olive oil. Heat over medium heat and add zucchini and red onion. Saute until the onions are translucent and zucchini is tender. Add tomatoes and cook until warmed through.
To assemble, place one piece of french toast on each plate. Top with 1/6 of the zucchini/tomato mixture and drizzle balsamic glaze over the top. Sprinkle with additional cheese if desired.
Balsamic Glaze (adapted from Allrecipes)
1 cup balsamic vinegar
1/4 cup brown sugar
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.