Ingredients
8 slices of thick-cut bread
4 oz cream cheese, softened
1/2 cup sun-dried tomatoes, chopped
1/4 cup crumbled feta cheese
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon dried oregano
Butter for cooking
Maple syrup for serving
Fresh basil leaves for garnish
Execution
Prepare the Filling: In a bowl, mix softened cream cheese, chopped sun-dried tomatoes, and crumbled feta. Set aside.
Make the French Toast Batter: In a shallow dish, whisk together eggs, milk, vanilla extract, and dried oregano.
Assemble the Stuffed French Toast: Spread the cream cheese mixture onto 4 slices of bread. Top with the remaining slices to make sandwiches.
Dip and Cook: Dip each sandwich into the egg mixture, ensuring both sides are coated. In a skillet over medium heat, melt butter. Cook the stuffed French toast until golden brown on both sides.
Serve: Cut each sandwich in half diagonally and arrange on plates. Drizzle with maple syrup and garnish with fresh basil leaves.
Additional tips
- For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch.
- Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties.
- Ensure your eggs are as fresh as possible for the best poaching results.
- If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing.
- Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.
Stuffed French Toast
Ingredients
For the Filling
- 8 slices 8 slices of thick-cut bread
- 4 oz 4 oz cream cheese, softened
- 1/2 cup 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup 1/4 cup crumbled feta cheese
For the French Toast
- 4 large 4 large eggs Use fresh eggs for best results
- 1 teaspoon 1 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon dried oregano
- Butter for cooking For frying the French toast
- Maple syrup for serving
- Fresh basil leaves for garnish
Instructions
Preparation
- In a bowl, mix softened cream cheese, chopped sun-dried tomatoes, and crumbled feta. Set aside.
- In a shallow dish, whisk together eggs, milk, vanilla extract, and dried oregano.
Assembly and Cooking
- Spread the cream cheese mixture onto 4 slices of bread. Top with the remaining slices to make sandwiches.
- Dip each sandwich into the egg mixture, ensuring both sides are coated.
- In a skillet over medium heat, melt butter. Cook the stuffed French toast until golden brown on both sides.
Serving
- Cut each sandwich in half diagonally and arrange on plates.
- Drizzle with maple syrup and garnish with fresh basil leaves.
