On Sunday mornings, I love having French Toast for breakfast. Usually, I use wheat or rice bread. However, I recently happened to have some sourdough French baguette in the kitchen and thought I’d try making french toast with it. One thing led to another as I eyed the smoked salmon and goat cheese in the frig… et Voilà! “French Toast To Die For” was born!
- 1 Sourdough French Baguette
- 1 – 4 ounce Goat Cheese log (Montchevré or other)
- 5 ounce(s)Smoked Wild Salmon
- 20 Fresh Whole Basil Leaves
- 5 Roma Tomatoes
- 1 cup(s) Capers in vinegar (Optional)*
- 1 cup(s)Milk
- 2 Large Eggs
- 2 tbsp.Extra Virgin Olive Oil
- Cut French Baguette into 1″ pieces. Set aside.
- Slice smoked salmon into individual pieces that will fit on top of the individual baguette slices. Set aside.
- Slice Roma tomatoes into thin slices. Set aside.
- In a bowl, pour in milk and beat in two eggs with a fork.
- On the stovetop, over medium heat, pour olive oil into a frying pan.
- Pick up a piece of baguette with a fork and dip into the milk and egg mixture. Make sure both sides are well coated.
- Place in the frying pan.
- Repeat with all the baguette slices, turning them over so that both sides are cooked to a golden brown.
- Place cooked pieces of baguette on a pretty serving plate.
- Put a generous helping of goat cheese and spread over each baguette piece.
- Place a tomato slice on top of each baguette piece.
- Place a basil leaf on top of the baguette covered with goat cheese.
- Place salmon slice (s) on top of tomato slice.
- Take a teaspoon of capers and put a few capers on each baguette piece Repeat until each piece of baguette has a few capers. (*Optional)
- Serve French Toast to Die For at room temperature or chilled for breakfast (with or without eggs) or for lunch or dinner with a green salad. It also makes a great appetizer or snack.
©2011 — Maryann Ridini Spencer