Herb French toast with prosciutto and Parmesan
For the savory-all-the-way people (like myself).
French toast is synonymous, of course, with sweet, custardy bread. And for good reason! It's a very, very special dish (and one of my absolute favorites). However, it's really been whisper-asking to be made into something savory for a long time, but it can't be heard underneath the screams of powdered sugar and maple syrup. Because why not?! Eggs, cream, and bread get along swimmingly with herbs and cheese. *Especially* when they're joined by salty prosciutto and a runny poached egg.
Herb French toast with Prosciutto and Parmesan
Yields 6 servings
½ cup heavy cream
1 T Dijon mustard
2 T finely grated Parmesan cheese
1 tsp finely chopped thyme leaves (about 3 sprigs)
2 tsp finely chopped chives, plus more for garnish
Couple pinches of salt
Freshly ground black pepper
6 large slices good French or Italian bread (preferably a day old), sliced about an inch thick
1 T butter
1 T vegetable oil
Eggs for poaching
Good aged prosciutto
Hunk of fresh Parmesan for grating
In a large bowl, use a whisk to combine the eggs, heavy cream, Dijon, finely grated Parm, herbs, salt and pepper. Place bread in a roasting pan or baking dish that fits them all, and pour egg mixture over them. Let them soak for 15-20 minutes or so, flipping them over every few minutes, until thoroughly soaked through. (Preheat oven to 200 degrees if you’ll need to keep toast warm after cooking, otherwise there’s no need). Heat a nonstick skillet over medium to medium low heat. Swirl together oil and butter to cover the surface of the skillet. Place bread on the skillet, and cook for about 5-8 minutes per side until golden and crisp and cooked through. Meanwhile, heat a pot of water for poaching. When toast is done (either leave on warm skillet or transfer to oven), poach eggs. While eggs are poaching, place a few slices of Prosciutto on French toast, and then plate them. Use a peeler to peel a few long pieces of Parmesan over the top of each. Place poached egg in the center, and then season egg with salt, pepper, and the remaining chopped chives.