Did you ever imagine doing savory french toast? Although the french toast most appreciated are sweet, this recipe is for those of us who have more salty tastes at breakfast time. Easy and quick to make, they are another equally enjoyable experience.
Relative of the torrija, they have a traditional way of being made but many variations can be made. The main license today is the introduction of chickpea flour for a result rich in nutritional value and vegetable flavor. In turn, it is possible to change the curry for paprika as well as the milk for a vegetable drink, for 100% vegan toast, and the arugula leaves for others of your choice.
To make these Curry French Toast I used whole wheat bread, but you can substitute other types of bread with seeds, white or rye. Recovering the tradition, it is important that when making them the bread is something oldat least the day before, so that in this way the slices do not fall apart when passing them through the mixture of milk and chickpea flour.
Mix the whole milk together with the chickpea flour, the nutritional yeast, the onion, the curry and the turmeric powder in a bowl. Stir until integrated and dissolve any possible lumps of flour. Add salt and pepper to taste.
take each slice of bread and dip in the previous mixture. With the help of a fork, turn the slice so that it soaks well.
heat a skillet over medium low heat with a few drops of olive oil. Once you take temperature, brown the slice of bread on both sides about 3 to 4 minutes. Serve with fresh arugula, ground curry and agave syrup.
BRA PRIOR – Frying pan, 20 cm, cast aluminum with Teflon Innovations non-stick, suitable for all types of hobs including induction
With what to accompany the salty French toast
Any savory accompaniment goes well with curry french toast, such as roasted tomatoes, mashed avocado to scrambled eggs. However, a sweet plus also achieves an interesting contrast of flavors, either agave syrup or honey to a spoonful of strawberry jam on top; all options are correct. The decision is in his hands.
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