Parmesan French Toast

While obviously a contender for Sunday brunch, this savory take on French toast is wonderful any time. Serve it with soups, stews or a simple roast chicken.

Parmesan French Toast

1 egg
3 tbs. finely grated Parmesan cheese
3 tbs. whole milk
1 tsp. Dijon mustard
1/2 tbs. Worcestershire sauce
1/4 tsp. paprika
2 slices sourdough bread, not too thickly cut
1 tbs. butter
1/2 tbs. olive oil

Whisk together the egg, Parmesan, milk, mustard, Worcestershire sauce and paprika in a shallow dish that will fit the bread snugly.

Add the bread and let it sit for 2 minutes per side to soak up the liquid and soften slightly.

Warm the butter and oil in a skillet over a medium heat. Once the butter is beginning to bubble, add the bread. Cook until golden, then flip and cook on the other side. Transfer to a plate and serve.


Catalan Toasts

Something akin to Italian tomato bruschetta where the tomatoes are roughly chopped, this Spanish version finely chops the tomatoes into a fuzzy mush. They are spread on toasted bread and make a fabulous side dish or easy lunch.

1 large, very ripe tomato (not beefsteak), chopped very finely
1 garlic clove, minced
1 tbs. extra-virgin olive oil
3 chunky slices sourdough or other rustic bread, halved

Having chopped the tomato, keep  it on the board and add the garlic, mashing them together with a fork. Transfer to a small bowl and add the olive oil. You should have about 1/2 cup. Ideally, leave the mixture to sit for a while.

Toast the bread, spread with the tomato mixture and sprinkle with sea salt flakes.

Serves 2-3