00:00Hey, girl, hey, it's Chef Evelyn here.
00:02If you're like me, you love brunch.
00:04But if you're also like me, you really
00:06don't like wearing pants.
00:07So that means sometimes you're going
00:08to have to do brunch at home.
00:10Cue the French toast.
00:11I'm a classically trained chef and a fellow foodie,
00:14so trust me when I say I love eating out.
00:16But sometimes there's nothing like a home-cooked meal,
00:19especially brunch though, right?
00:21Because sometimes you've been out all night,
00:23you had a few too many drinks, and ain't nobody got time
00:25to be getting out the bed.
00:30Oh.
00:35This dish is a take on traditional French toast.
00:37We're going to swap out the sweet batter for a savory
00:40batter that has rosemary in it.
00:42We're going to switch out the maple syrup
00:43for a balsamic reduction.
00:45And instead of topping the French toast
00:47like you normally would with strawberries,
00:48we're going to do it with a tomato salad
00:51with a little bit of garlic and extra virgin olive oil.
00:53Trust me, it's going to be delicious.
00:56So to get started, we're going to start
00:57by making our batter, right?
00:58And whatever kind of French toast you're making,
01:00this is the same procedure.
01:02So I've got four eggs here, and I'm just going to crack it
01:05right into the bowl.
01:11Now we're just going to whisk these up.
01:13And I find it much easier to whisk the eggs
01:16when there's no liquid in the bowl.
01:19Now I'm just going to add some half and half.
01:21If you don't have half and half, you can add some heavy cream
01:25or whole milk.
01:26But I wouldn't do skim milk.
01:32So to this mixture, I'm going to add some salt,
01:35because we need some flavor.
01:36I'm using kosher salt.
01:37You could use sea salt.
01:38But whatever you do, you don't want to use iodized salt.
01:41And the reason I don't like to use iodized salt
01:43is because the flavor is really aggressive.
01:45And with kosher salt and sea salt, it's a lot smoother.
01:48You don't get that strong iodine taste.
01:50Now we're going in with some fresh cracked black pepper.
01:53I always like to use freshly ground black pepper,
01:56because the flavor is more intense
01:58and keeps the spices longer.
02:01Just going to whisk that together.
02:05Now we're going to add some herbs.
02:06We're going to add some rosemary and some Italian flat leaf
02:09parsley.
02:18So our batter is all ready, right?
02:24You can make this the night before, sit it in the fridge,
02:26let the flavors melt together.
02:28Or you could just use it right now.
02:30So now it's time to dip the bread.
02:31We've got our batter here, and we've
02:33got some challah bread that I've set out overnight.
02:35Because traditionally, when you make French toast,
02:37it was made with stale bread.
02:39So we sit it out to get it nice and crusty on the outside
02:42so that it can soak up all of the batter.
02:45I like using challah bread because it holds up much better
02:48than traditional white bread when you cook it
02:49and you soak it in the batter.
02:51If you can't find challah bread, you can use brioche.
02:53But you don't want to use white sandwich bread.
02:56So you just want to dip it in the batter
02:57and let it hang out in here for about 30 seconds to one minute.
03:01And then you want to move it to a plate.
03:06So now that I've soaked my challah bread in my rosemary
03:08parsley mixture, I'm going to take it over to the stove.
03:11I'm going to sear it in a little bit of butter over medium
03:13high heat, and then we're going to finish it in the oven.
03:25So while the toast is in the oven,
03:26we're going to make the balsamic reduction
03:28and we're going to make the tomato topping.
03:30So to make the balsamic reduction, which is kind of like our syrup,
03:34we're just going to take some balsamic vinegar,
03:36going to pour it into a saucepan, just like that.
03:40And we're going to put it on the stove on a medium high heat
03:43until it reduces by half and has the thick syrup-like consistency.
03:47So now let's put together the tomato salad, right?
03:50So I've got some rainbow cherry tomatoes here,
03:52and I'm just going to take a couple and cut them in half, right?
03:55We're going to put them right into our bowl.
03:57But listen, cutting tomatoes in half one by one takes all day.
04:03So I'm going to show you a trick on how you can cut the time in half.
04:07And I promise you, this tip is going to change your life.
04:11You're going to take tomatoes of about the same size.
04:14And you're going to take two lids, two plates, two saucers,
04:17as long as they're the same size.
04:19Put the tomatoes in an even layer.
04:21Take the other lid, put it right on top.
04:24You have to have a sharp knife to do this.
04:26And if you're not sure if your knife is sharp, use a serrated knife.
04:30Take your knife, the tomatoes cut through, and voila, your tomatoes are cut in half.
04:39So now that we've got our tomatoes all sliced up and looking beautiful,
04:43we're going to add some garlic to it.
04:45So I just have two fresh garlic cloves here.
04:48Please do not use the jarred stuff.
04:50I can taste the difference.
04:52And I'm going to take my knife, and with the heel of my knife,
04:54I'm just going to smash my garlic just like that,
04:59and pull the skin off.
05:04Now we're just going to mince up our garlic.
05:13Now that we've added our garlic to our tomatoes,
05:15I'm just going to add a little bit of lemon juice.
05:17And I'm rolling the lemon and putting some pressure on it,
05:20just to break up the juice on the inside.
05:24A little bit of lemon juice right in there, just like that.
05:29We're also going to add a little bit of extra virgin olive oil, just to make like a little dressing,
05:37just until it glistens.
05:41Some salt, and some fresh cracked black pepper.
05:47Now we're just going to mix it all together.
05:49And this is the topping for our rosemary french toast.
05:54easy,
06:02some white pepper.
06:04And then this is the topping for our rosemary,
06:06we're going to stir-like.
06:07Once she's going to mix it all together,
06:09we're just going to mix it up,
06:11so I'm going to mix it all together.
06:12And another one more,
06:14we're going to mix it all together,
06:16with lots of mirrored,
06:16and we're going to mix it all together.
06:18Let's see what happens.
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