1.22.2010

Recipe: Savory Waffled French Toast

When I saw this recipe for Savory Waffled French Toast stuffed with bacon and Brie over at Elly Says Opa, I knew I had to try it. Despite appearances, this is exactly the sort of unfussy, kid-friendly, easy meal I favor on weeknights.


Here is Elly's recipe, verbatim:

4 thick slices of bacon, cut into a few pieces each
4 slices day-old sourdough bread
4ish slices of brie
2 eggs
1/2 cup milk or half and half
2 Tbsp. grated parmesan cheese
leaves from 2 sprigs of thyme
freshly ground pepper

Preheat your waffle iron or griddle. Cook and drain the bacon and for extra deliciousness/fattiness, reserve a little bit of the fat to brush onto the waffle iron.

Make two sandwiches with the sourdough bread, using the bacon and the brie. In a baking dish, whisk together the eggs, milk, parmesan, thyme and pepper. Place the sandwiches into the dish and let them soak for a minute or two. Flip and let them soak another couple minutes.

Grease the waffle iron or griddle with a little oil, butter, or bacon grease. Place the sandwiches on the iron, close, and cook until golden brown (or, if using a griddle, just cook for a couple minutes per side, or until golden).

For the record, I used bacon grease for my waffle iron. I debated putting mustard on the sandwiches and went along with Adam who declared he didn't like bacon and mustard together. But I thought it a tad bland without it - next time I'll try some honey mustard.

I just cut up an apple for Bug's plate, and I made a walnut salad for me and Adam. I take salad greens (in this case, arugula) and sprinkle with walnuts. For the dressing, I use walnut oil, white wine vinegar, a dash of sherry vinegar, about a teaspoon of mustard, salt, and pepper. Super simple, super flavorful.

A buttery Chardonnay was the perfect accompaniment. Adam had some beer he liked with it, but it doesn't matter - my wine was waaaay better.

Eat, drink, and simplify.

7 comments:

Lisa said...

Hey, nice photo!

Parenthetical Sam said...

Blogging question: how do you get the beautiful pictures off your shiny camera and on to your blog? I find that the process of plugging my camera in, opening iPhoto, uploading the pictures, shrinking the pictures to a reasonable web size, and uploading them to my blog is so many steps that I never bother. Do you have a shortcut?

P.S. Hi! It was so nice to meet you at ALA. :)

Vonna said...

This sounds so decadent I will have to wait for a time when I can eat it in private.

Laura Lutz said...

Hey, Sam! I know your dilemma - when I had my Panasonic point-and-shoot, I'd have to hook the whole camera up to my computer and, at a snail's pace, I'd have to upload them to Picasa (I can't help with iPhoto - I'm a Picasa gal through and through). With my shiny new camera, all I have to do is take out the memory card from the camera, plug it into the USB drive that came with it, and download. It's INFINITELY faster. No resizing needed. At least not in Picasa.

Lisa, where is your wife?!

Vonna, it really is that decadent. Not bad for a quickie weeknight meal!

wife said...

as all good things do, this reminds me of portland. they do theirs with peach jam (scroll down for the "3B's") http://wafflewindow.com/

Marilyn said...

My husband and daughter are going to a basketball game tonight. I thought I'd be alone - but with a waffle iron, is anyone ever truly alone?

Must. Make. And eat.

Erika said...

Literally just made my mouth water, I am picturing it with champagne mustard. You had me at Brie.