Savory Onion Rye French Toast
Move over savory oatmeal, it’s french toast’s time to shine in the breakfast for dinner category.
Yields: 4 servings
6 slices Rye bread
4 tbsp butter, divided
1 cup cup milk OR 1 cup Forager original half and half
½ bouillon cube, dissolved in ¼ cup heated forager half and half
1 big bunch parsley, chopped
1 tbsp caraway seeds
2 medium sweet onions
1 cup collard greens
⅓ cup whipped cream
Zest of 1 lemon
Juice of ½ lemon
¼ cup onion minced
1 tbsp butter
⅓ c flour
½ bouillon cube dissolved in 1 cup water
½ cup forager half and half
2 tbsp shoyu
1 tbsp nutritional yeast
1 squirt ketchup
Heat up ¼ cup of the Forager half n half. Dissolve ½ bouillon cube in the half n half. Whisk eggs and milk, remaining Forager half n half, the bouillon liquid, chopped parsley and caraway seeds.
Slice onions. In a large skillet melt 2 tbsp butter. Add onions and cook 5-7 minutes until caramelized. Add s+p. Remove from pan. Add collard greens. Cook collard greens 5 minutes until wilted and stems have softened.
Begin dunking the bread into the french toast liquid. Submerge bread under the liquid and let soak 5 secs.
Heat an additional large skillet. Melt 1 tbsp butter until melted and pan is hot.
Carefully lay out the french toast.
Cook both sides about 2 minutes until nicely browned.
Whip cream until stiff peaks form.
Gently whip in lemon juice and zest.
Chill until ready to serve.
Add butter to a small saucepan. Once hot add onion.
Saute minced onion 3 minutes.
Add flour and mix well.
Add stock slowly and begin whisking the gravy.
Keep whisking until gravy has thickened and there are no more clumps.
Add shoyu, nutritional yeast and ketchup.
Add S+P to taste.
Serve french toast with collard greens and onions, gravy and lemon cream.