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Savoury French Toast Crouton Salad – Seriously?

February 11, 2017 By Jittery Cook 6 Comments

We are supposed to remember to be grateful. Apparently it’s good for our health. If it’s true, my health should be outstanding because I’m grateful for so much — the big things, the medium-sized things and even the teeny weeny things.

On that happy note, Savoury French Toast Crouton Salad works. Seriously!

Savoury French Toast Crouton Salad

Savoury French Toast Crouton Salad

  • 4 slices of bread, seeded rye or pumpernickel
  • 2 – 3 eggs, lightly beaten with 2 teaspoons of milk or water
  • sea salt and freshly ground black pepper
  • 2 t butter
  • 1 8 oz container baby bella mushrooms, sliced, sautéed until golden in a little butter
  • 2 handfuls watercress (1 1/2 oz)
  • 2 handfuls arugula (1 1/2 oz)
  • 2 t olive oil
  • 2 t seasoned rice vinegar
  • freshly grated Parmesan as garnish

In a large bowl, mix watercress and arugula with olive oil and rice vinegar, seasoning with a tiny pinch of salt and pepper. Divide onto 2 plates.

In a shallow bowl, combine eggs, milk and a pinch of sea salt and black pepper. Soak bread in egg mixture until all the egg mixture has been absorbed.

In a large pan, over medium heat, melt butter and cook french toast, flipping after a minute or so until golden. Remove from pan onto cutting board and cut 2 of the 4 toasts into bite-sized croutons.

Dot salad plates with Savoury French Toast Croutons and half of the golden mushroom slices. Garnish with freshly grated Parmesan. Serve the remaining whole slices of Savoury French Toast garnished with Parmesan, and the remainder of the golden mushrooms. Serves 2.

You’re in for a sugarless French toast treat — unless of course you just can’t keep yourself from drizzling on a wee bit of maple syrup.

Savoury French Toast Crouton Salad Print Ready Recipe

Savoury French Toast Crouton Salad

Notes:

  • Ahem, did you see prediction #3? — Breakfasts will get savoury, they say. Just want you to know that I came up with this recipe before reading the Top 11 Food Predictions for 2017.
  • And yes, it’s not your imagination. I have been on a braincation as I was dealing with oh so many of life’s normal ups and downs these past few months, but I think I may be stabilizing and ready to get back into weekly JC post form. Did you even notice?
  • I discovered Andrew Bird by accident thanks to a misunderstanding with Alexa. Listen up, Bird is mega talented.

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Comments

  1. mindy says

    February 11, 2017 at 8:46 am

    I love this intro! Being around you is a lesson in appreciation and gratefulness. I observe that in your life and it is quite inspiring.

    Reply
    • Jittery Cook says

      February 11, 2017 at 8:56 am

      Wow Mindy!! Major smiles for your comment! Thanks for the support!

      Reply
  2. Anonymous says

    February 11, 2017 at 8:52 am

    Good work
    Andrew Bird sounds good
    Xx ms

    Reply
    • Jittery Cook says

      February 11, 2017 at 8:56 am

      Not so anonymous- Thanks for finding Andrew Bird for us!

      Reply
  3. Sonia Ribaux says

    February 11, 2017 at 6:36 pm

    Yes! My sweetie enjoys sweet French toast and I think he would love a savoury one – and he loves mushrooms. My valentine’s day menu is already planned but this recipe will go into my “try this recipe” file.
    Thanks Holly,
    So

    Reply
    • Jittery Cook says

      February 11, 2017 at 6:49 pm

      Can’t wait to hear how you both like the Savoury French Toast, Sonia. This rendition reminded me of eating a mushroom cheese crepe. I adore French toast and this was a fun twist.

      Reply

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