I'm not a huge fan of French toast, and the sweeter it is (loaded with syrup, sprinkled with confectioners' sugar), the less I like it. But I'm married to a man who loves French toast, so I've come up with a compromise: savory French toast. Today's version was complemented by an omelet (made with herbs, sun-dried tomatoes, Kalamata olives, artichoke hearts, some bits of prosciutto, and Parmesan cheese).
After running up the street to Just Ripe for some day-old olive herb bread, I gathered my ingredients.
I bought that jar of tomato jam at Colonel Mustard's in Highlands, NC last year. Yum!
Here's the last piece of French toast in the pan.
Meanwhile, on the other side of the stove, it's almost time to flip the omelet.
Almost time to serve the toast and jam.
And the omelet.
Savory French Toast with Tomato Jam and Omelet Filled with Good Stuff.
That's what we're having.