A Semi-Weird Breakfast

I love French toast, me. #4 Daughter is not a fan. So I compromised with this, and she loved it. We call it Savory French Toast, although I doubt I’m the first to make it, and I’m sure it has an Official Name.

ANYWAY, I beat an egg with cream, just as I always do for French toast but, instead of adding vanilla, I added salt and marjoram. I soaked a piece of farmers market bread in the egg/cream (store-bought bread works, too), and fried it, pouring any leftover egg mixture over the top.

After I flipped it, I snugged a pre-cooked sausage up against it and finished cooking.

It was really good, and it would have been good without the meat, or with good vegan sausage.

A WRITING PROMPT FROM ME TO YOU: Write about a compromise that works out well.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “A Semi-Weird Breakfast

  1. acflory

    October 14, 2020 at 6:06am

    Our French Toast is always savoury – just a beaten egg, dip very quickly so the bread doesn’t get soggy, pan fry, flip, take out and sprinkle with salt. It’s meant to be crispy and eaten with a soup or a vegetable ‘sauce’. In Hungarian we call it ‘bundas kenyer’. Literally, bread in a fur coat. If we want sweet, we sprinkle with sugar and cinnamon instead of salt. 😀

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      Marian Allen

      October 14, 2020 at 9:02am

      Huh. That sounds really good! I’ll have to try that, next time I make soup. And it’s coming on to soup weather up here. Thanks! 🙂

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      • acflory

        October 14, 2020 at 6:30pm

        We’ve had an unusually wet and chilly spring so far but it’s quite balmy today so I think I’ll be cooking my favourite soups real quick, while I still can. 🙂

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        • Author

          Marian Allen

          October 15, 2020 at 9:19am

          We didn’t have any leftovers this morning, so I made soup for #4 Daughter to take to work. Might do it for Tuesday’s recipe. If I remember to take a picture!

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