Post by: Alison Hein
In Iva’s native Albania, this satisfying, savory breakfast is known simply as “bread and eggs”. Well, give this recipe a whirl and you’ll find out it’s anything but simple. Thick slices of Italian bread or French baguette are cut on a jaunty diagonal, then saturated in pure beaten egg. Iva likes to sometimes add a little zing with some fresh or dried oregano. The egg-soaked bread slices are then fried to a golden crisp in rich extra virgin olive oil, and served with a generous scoop of tangy, brined feta cheese.
Iva advises serving “bread and eggs” with a sweet melon salad. “You must also add grapes,” she says. “The sweet fruit is a wonderful balance to the rich, savory bread and zesty feta.”
Thank you for the wonderful idea, Iva!
Now I’m off to make myself a savory treat and my first ever Albanian breakfast in bed!
Savory French Toast
Dash of salt
1 teaspoon fresh (or ¼ teaspoon dried) oregano (optional)
8 slices fresh or day old Italian or French bread, cut on the diagonal
2 to 4 tablespoons extra virgin olive oil
½ to 1 cup feta cheese
In large, shallow dish, whisk eggs until thick. Add salt and mix well. Stir in oregano, if using. Dip bread slices into the egg mixture, turning once to completely saturate. Don’t over soak or the soft bread will fall apart.
Heat 2 tablespoons of olive oil in a heavy skillet. Add bread slices and cook over medium to medium-low heat, turning once, until golden and cooked through, about 5 to 7 minutes. Add more olive oil as needed. Remove from pan and serve warm with feta cheese and melon salad.
Makes 4 servings.
1 cup red seedless grapes
1 cup chopped cantaloupe
1 cup chopped honeydew melon
¼ cup fresh mint leaves
Drizzle of honey
Wash and chop all fruit. Use a melon baller, if you like, for a nice presentation. Add all fruit to a large bowl. Toss with mint leaves. Drizzle with a bit of honey, if you like.
Makes 4 servings.