Greens and french toast

As I mentioned in my previous post, two combined concepts gave me a new jumping off point for a wealth of possibilities. If ever there was a fresh, savory, tasty spring brunch dish, this is it: Sauteed spring greens over savory french toast. I love this dish perhaps more than any of those I have tested for this site. The concept here has limitless range. In future recreations, it could have grilled or slow roasted vegetables, different combinations of spices, grilled chicken or fish, or the addition of hot sausage in the saute. So many things are possible. This is a creativity- reinvigorating dish and I am pleased to share it with you.



Sauteed Spring Greens over Savory French Toast
Serves 6
Adapted from this concept and this recipe



Lovely with a young, green Sauvignon Blanc and a stunning view.

1/2 pound asparagus tips, washed and cut into 2 inch pieces
2 teaspoons coarse salt for the blanching water
1 large bunch broccoli rabe, washed and trimmed of stems
2 teaspoons sugar for the blanching water
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic, sliced fine
6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
1/2 cup grated fresh Parmigianno-Reggiano cheese, plus more for serving
1 teaspoon coarse salt
2 tablespoons of your favorite dried herb/s in any combination
12 slices 1-inch-thick sturdy bread such as sourdough loaf or Tuscan pane
4 tablespoons unsalted butter
4 tablespoons olive oil
4 cups arugula washed
French gray sea salt for dusting over top of finished dish

Fill a large pot with water and set over high heat add 2 teaspoons salt. When the pot reached a rolling boil, add the asparagus. Cook 2 minutes or until the asparagus is bright green and with a slotted spoon remove to a paper towel lined plate. Do not discard the blanching liquid.

Add the 2 teaspoons sugar to the pot, stir to dissolve the sugar, and be sure it remains at a boil. Add the broccoli rabe to the pot and cook 3 minutes. The leaves will be wilted and the crowns bright green. With a slotted spoon remove the rabe to the plate with the asparagus. Set aside.

In a large skillet over medium heat, add 1 tablespoon each butter and olive oil, allow the butter to melt and stir quickly to combine. Add the garlic and cook, stirring occasionally for 2 minutes. Do not allow the garlic to color or scorch. Add the asparagus and broccoli rabe to the skillet and cook for 5 minutes, tossing or stirring gently occasionally. Season with salt and pepper. Remove from the heat and set aside.

In a medium bowl, whisk together eggs, cream, Parmesan, herbs, and salt.

Place the bread slices in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over, and soak until bread is soaked through, about 10 minutes more.

Return to the asparagus and broccoli rabe mixture and gently toss in the arugula. It will wilt happily into the mixture. Taste and adjust seasoning as needed.

Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 2 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in the warm oven while cooking remaining bread.

Repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Heat remaining onion mixture in a small skillet until warm. Serve French toast warm, topped with reserved asparagus, broccoli rabe, and arugula mixture top with shaved Parmesan and gray sea salt, if desired.