Salty French Toast

Dear Vinepire,

I could not get my mind of pain perdu since I wrote the las post, and I wanted to give the salt-loving of you something to fantasize about : crispy, spicy, hot and salty french toast! I have digged deep into my favourite food blog and found this little miracle here : But as always, I adapted the recipe to my taste, and played with a few variants, here comes the result.

For one person :

-1 free range egg

-2 slices of toast or old bread

– A handful of mushrooms (whatever kind you like)

-1 small onion

– Fresh or dried “herbes de provance” or any kind you like

– Olive oil

Heat a pan and add olive oil. Chop the onion into small squares and the mushrooms into thin slices and let them fry at medium heat for about 5 minutes. In the meantime, beat the egg and the salt together and let the bread absorb it completely. Pushing the onions and mushrooms to the side, place one slice into the pan and cover it with the fried mixture (not all must fit onto the slice). Top it with herbs and pepper before closing your sandwich with the other slice. Let it fry on each side for about a minute, and voilà! You have just made a perfect breakfast for weekends, which you can savour with ketchup or sorrel jam. My favourite variant of this recipe is adding chopped chilli pepper (about and inch) to the mixture.

Thank you so much for reading,

Your Vine Vampire

PS : The toast was so crispy that I could not resist cooking it for dinner as well… what can I say, I think I fell in love!


Stuffed French Toast (pain perdu)

Dear Vinepire,

I must make a painful confession : I am extremely prejudiced. I just tend to dislike things at first sight, just hearing a pretentious name can give me reason to stay away. This was also, until recently, my relationship with french toast. I mean, just the name… I have never eaten anything of the sort at a french house, and only been served something similar (made of bread and sweet ingredients, all of it soaked in milk) by a Swede… so yeah, no. I just refused to partake in the abuse of the word “french” as a substitute for “decadent”, because really, the final product does look nothing like toast to me!And then I had a revelation in the form of Jamie Oliver. What can I say, this genius is simply made of awesome : bears the name of my Game of Thrones crush (Hear me roar fellow Lannister supporters!) and his family name just reminds me of Oliver Twist… perfection. So after having been taught by this celebrity cook how to bake successfully a meringue (or baiser), a task that I tried to accomplish literally since the first time I tasted it, I knew that only he had the power to make me try what I still called “pain perdu”. Luckily, he posted the recipe on his website (next to a whole bunch of others, as far as I know, all of them just as awesome), so I was good to go! The result : a plate of heaven. So try this out if you love toast, bananas, or even pancakes for that matter.

That said, I could not resist to improve the recipe, making it somewhat lighter (you´ll still last until lunch). Here is my adaptation , for one serving :

– 2 slices of toast

– 1 tablespoon of honey

– 1 free-range egg

– 1 knob butter

– 1 small, ripe banana, sliced

– cinnamon

Whip the egg in a flat bowl and soak the toast, it should absorb the mixture completely. Heat a frying pan on medium and add the butter. Smash the banana with a fork. Then, put one slice of your toast into the pan, sprinkle it with cinnamon and cover it in banana (if the banana was too big, now is the time to eat the left overs 😉 ) and sprinkle with cinnamon again, before topping it all with the other slice of toast. Fry each side of the sandwich for about a minute, and once on your plate, cover it with the honey. Because of the heat, it will melt away no matter the consistence, so you are free to use unprocessed honey if you like. Your delicious breakfast is now officially ready! Mind you, the crunchy toast on the outside and the sweet warm goodness inside will probably haunt you until the end of time… but that is a small price to pay for a life filled with pain perdu…

Bon appétit!

Your Vine Vampire

Let me know in the comments how you liked the recipe, what did you change about it, did you find a way to adapt it to your diet? I would love to hear about you vegans and your adaptations!