Savory French Toast

Over the years I've realized why I don't like breakfast: I'm just not that into sweets and a lot of the most popular dishes for the "most important meal of the day" is sweet. Think donuts, pancakes, waffles, crepes, French toast, etc. I know it might sound crazy, but I'm just not that into it.

I've had some pretty great success in the past transforming traditional sweet dishes into savory and frankly I'm not sure what took me so long to try something like this. 

The star of this savory French toast is the leftover 52 Garlic Clove Soup. If you don't have any soup try substituting Cashew Cream Sauce with some Nutritional Yeast mixed in? I haven't tried this or anything but in my brain it sounds awesome. 




1/2 red onion, thinly sliced 
1/2 french baguette - about 6 slices, sliced thick
1 c 52 Garlic Clove Soup
4 kale leaves, sliced
1/2 c thinly sliced red cabbage
olive oil
  1. Heat up some olive oil on medium heat and get the onions cooking. When they start to soften they're done so remove them from the pan and set aside. 
  2. Dredge your thickly sliced french baguette in the leftover garlic soup. Make sure both sides are coated real good and gently lay down in the pan to fry. Get all the slices nice and golden brown on both sides. Once all slices are nice and golden brown, set aside.
  3. Using the same pan, saute up your kale and red cabbage until they're tender to your liking. 
  4. To assemble: I placed one piece of the garlic bread down and topped it with the kale and cabbage mix - another slice of bread - more kale and cabbage - another slice of bread - onions.

Comments

  1. I love savoury breakfasts way more than sweet breakfasts, and this is such a great idea! I can imagine how great it would taste with the flavour of that soup...definitely going to try this :D

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