Our contributor and friend Danielle Caminiti was a contestant on the recently-aired Food Network show 100 Cooks. We spoke to Danielle about experiences here, including her creation of a savory pesto French toast in response to the challenge of creating a "Sunday Breakfast" on the spot.
It was Danielle's first time attempting the dish, and after returning home, with the judges' critiques in mind, she tweaked the ingredients for the version she has shared below. Thanks, Danielle!
Savory Pesto French Toast with Jammy Eggs, Calabrian Chili & Tomatoes
4
servings20
minutes10
minutesIngredients
- For the Pesto Genovese
2 cups 2 packed fresh basil leaves
2 2 garlic cloves
1/4 cup 1/4 toasted pine nuts
1/2 cup 1/2 grated Parmigiano Reggiano
1/4 cup 1/4 grated Pecorino Romano
1/3 cup 1/3 extra-virgin olive oil
Salt, to taste
- For the French Toast
4 large 4 eggs
2 tablespoons 2 half-and-half (or whole milk)
1/2 cup 1/2 prepared Pesto Genovese
4 4 thick-cut slices brioche bread
2 tablespoons 2 unsalted butter
Salt and pepper, to taste
Sliced cherry or grape tomatoes, for garnish
Calabrian chili spread, for garnish
Directions
- In a blender or food processor, combine the basil, garlic, pine nuts, Parmigiano Reggiano, Pecorino Romano, and olive oil.
- Blend until smooth.
- In a bowl, whisk together the eggs, half-and-half, pesto, and salt and pepper until smooth.
- Dip each slice of brioche into the pesto custard, coating all sides well. Let the bread absorb the mixture for about 30 seconds per side.
- Heat the butter in a large skillet over medium heat.
- Cook each slice for 2–3 minutes per side until golden brown and lightly crisp.
- Bring a pot of water to a boil.
- Carefully lower in the eggs and cook for 6 minutes.
- Transfer immediately to an ice bath, peel, and halve.
- Place a slice of pesto French toast on each plate.
- Top with a jammy egg, a dollop of Calabrian chili spread, and garnish with cherry or grape tomatoes, and a drizzle of olive oil.
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