Friday, May 29 2020
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French toast with a twist and homemade breakfast patties


This is an easy way to put a new spin on breakfast. It doesn’t take much to make a dish special, just a few extra ingredients here and there. Try making French toast with Italian panettone. Heavenly.

Ingredients for French toast

2 slices of brioche, panettone, or other good quality bread
(for panettone, double the ingredients)
1 large egg
2 oz of half n half
1 TB brown sugar
1/4 tsp cinnamon
1/4 tsp real vanilla extract
1/2 tsp of citrus zest (lemon, orange)
cooking spray
about 1 TB of butter
real maple syrup or make a compote by adding berries with a little sugar to a saucepan and simmer until the fruit softens

Ingredients for homemade sausage patties

Photo/Elizabeth Dougherty)

1 lb of freshly-ground pork shoulder
(it’s important it’s very fresh for this)
1 tsp sea salt
1/4 tsp white pepper
1 tsp fresh sage, chopped finely or 1/2 tsp dried, rubbed sage
1 tsp fresh thyme, chopped finely or 1/2 tsp dried
1/4 cup good-quality white wine
pinch of cayenne
(if you like really spicy, also add a pinch of pepper flakes)


Combine all the sausage ingredients in bowl and immediately put back in the fridge. Combine all the ingredients for French toast (except the bread) in a bowl. Whisk until combined. Pour mixture onto a large plate. Spray a frying pan with cooking spray. Heat pan over medium heat and add a thin slice of butter. When it becomes frothy, dip the French toast into the plate mixture on both sides and saute in the pan 2-3 minutes per side, being careful not to burn it. Keep French toast warm in the oven. Leave the frying pan on medium heat.

Form flat sausage patties about two inches in diameter. (Then put the rest right back in the fridge.) Add another sliver of butter to the pan and saute for 4-5 minutes per side until cooked through. If you use a meat thermometer, it should read 160 degrees F. Serve with French toast and maple syrup or fruit compote.

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.