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Lobster Topped Poached Egg on Savory French Toast from Lemony Thyme

I’ve been kicking around the idea of Savory French Toast for some thyme now.  It’s the herbs.  They are insistent that they’ll elevate every meal of the day.  And they are always right.  Our savory French toast became the perfect platform for our decadent and extra special brunch this morning.  Lobster Topped Poached Egg on Savory French Toast.  Spiritual.

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Fresh snipped herbs added into the egg/cream mixture become pleasant bursts of flavor.  As I travel down this cooking path one of the most important things I’ve learned is to add flavor.  Don’t miss the opportunity to nuance a recipe with a bit of something unexpected.

Herbs are an easy way to do this, but so are spices.  A pinch of nutmeg or cinnamon, a touch of cayenne when you least expect it, and even a dash of maple syrup added to an otherwise savory sauce can leave your taste buds longing for more.

Lobster Topped Poached Egg on Savory French Toast

Our Lobster Topped Poached Egg on Savory French Toast is rich and indulgent.  And worth every mouth-pleasing, soul-soothing bite.

See our post on Oven Baked Lobster Tails for complete instructions on preparing the lobster for this dish.

Here’s a handy how-to link on poaching eggs.

Lobster Topped Poached Egg on Savory French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
For the savory French toast...
  • 4 slices of baguette
  • 1 egg
  • ¼ cup heavy cream
  • 1 Tbl. fresh snipped herbs (such as thyme, chives, sage or parsley)
  • salt & pepper
  • butter for pan grilling
To serve...
  • 1 lobster tail, cooked (see Oven Baked Lobster Tail link in post)
  • 2 eggs, poached
  • garnish with fresh herbs, drizzle of melted butter, salt & pepper
Instructions
For the savory French toast...
  1. Whisk together the egg, cream, herbs, salt & pepper in a shallow dish. Lay baguette slices in egg mixture and gently press down. Let sit for 5 minutes, turn slices over and allow to rest another 5 minutes. Repeat until all egg has been absorbed into bread slices.
  2. Melt butter in a skillet over medium-low heat. Pan grill bread slices on each side until golden brown and not soggy to the touch.
To serve...
  1. Meanwhile cook lobster tail. We baked ours out of the shell at 375 degrees for about 15 minutes. Then cut into bite-sized pieces.
  2. Poach eggs in simmering water (with a teaspoon of white vinegar) for about 3-4 minutes.
  3. To plate, place 2 savory French toast slices on each plate. Top with poached egg, lobster pieces, drizzle with melted butter, sprinkle with snipped chives, salt & pepper.

 

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