The first–and only–time I had savory “french toast” was in Ukraine a couple years ago.
I was staying with the sweetest couple for a few days, and the wife made savory french toast to go along with her soup. I never thought to do this, but it’s a nice way to moisten, crisp and flavor bread without the use of pure fat, exchanging it for a bit of protein.
So instead of using butter on the bread for my grilled cheese, I dunked the slices into an egg batter.
I also added avocado as a throwback to my time in Haiti. Bread, avocado and eggs was a favorite breakfast of mine there; heavy on the avocado, which was right off the tree. Delicious!
Although they don’t grow in Ukraine, I found surprisingly good avocados in the grocery store around the corner.
Since I’m on the subject, I’m not ashamed to plug GSI Haiti, a small non-profit organization that promotes education & community development in rural Fond des Blancs. It is run by very committed local staff & teachers who are in need of continued support. Please visit them online at www.gsihaiti.org.
2 slices of bread
1 tbsp. buttermilk
1/2 cup butternut squash (cooked & mashed)
1/2 tsp. marinara sauce
1 slice swiss cheese
2 tbsp. feta cheese
salt to taste
1/4 tsp. lemon juice
Slice the onion and sauté on low heat until caramelized, about 10 minutes.
Beat the egg and buttermilk well.
Dip the bread slices in the egg batter and cook on medium heat
Heat the mashed squash and add marinara sauce (I’ve been using spicy marinara instead of other spices, since it is less expensive and already includes oregano, pepper, chili powder, etc.).
Once the squash is sufficiently heated, remove from heat and add salt & a squeeze of fresh lemon juice.
Once one side of each bread slice is cooked, flip them and add swiss cheese, feta, avocado slices, onions and mashed squash on the cooked side of one of the slices.
Place the cooked side of the other slice on top of the sandwich.
Once the bottom slice is fully cooked, flip the sandwich until the other side is cooked.