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Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries and Basil
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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
- 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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