Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries and Basil

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 large eggs
  • 2/3 cup whole milk or cream
  • 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple of handfuls
  • Freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 1/2 pounds ground pork
  • 2 1/4 teaspoons ground sage or rubbed sage, half a palmful
  • 2 1/4 teaspoons granulated onion
  • 1 1/2 teaspoons granulated garlic, half a palmful
  • 2 1/4 teaspoons fennel seed, half a palmful
  • 3 pinches ground cloves or allspice
  • 2 tablespoons extra-virgin olive oil
  • 8 slices thick cut good quality white bread
  • 2 tablespoons butter
  • 2 cups halved or sliced strawberries
  • 1/2 cup thinly sliced or torn fresh basil leaves
  • 1 teaspoon sugar
  • Good quality honey of your favorite variety, for liberal drizzling
Directions
Watch how to make this recipe.
  • Preheat the griddle to medium.

  • Whisk together the eggs, milk or cream, the cheese, the nutmeg and salt and pepper, to taste, in a shallow dish.

  • In a medium bowl add the pork, sage, onion, garlic, fennel, cloves, lots of black pepper and salt, to taste, and mix to combine. Divide the mixture into 4 pieces and form each piece into 2 small patties, about 2 1/2-inches wide. Heat the extra-virgin olive oil in large skillet over medium heat. Add the patties and cook 3 to 4 minutes on each side. Turn off the heat and keep warm in the pan.

  • Wipe the hot griddle with butter nested in a paper towel. Soak the bread, a few slices at a time, in the milk mixture, shaking off the excess. Add the bread to the griddle and cook until toasted, crispy and golden, about 3 minutes on each side. Cook in batches, if necessary.

  • While the bread toasts, combine the strawberries, basil and sugar in a medium bowl.

  • Halve the toast from corner to corner. Serve the toast on individual plates layered with sausage patties, a liberal drizzle of honey and the berries with basil.


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