Savory French Toast

My husband and I bought a beautiful baguette on a whim, and I decided that since I had some lovely French bread, I would make some lovely French toast.  And then I opened my spice cabinet and got to thinking-- why is French Toast always sweet?  Usually eggs are savory, and they're what really make French Toast.  So why can't French Toast be savory?  To that end, I didn't grab cinnamon, and made up an intentionally not-sweet French Toast.

Savory French Toast

4 slices of baguette-- slice on an angle for more surface area

1 egg

2-3 Tbsp cream

pinch salt

1/8 tsp pepper

dash cumin

dash coriander

1/8 tsp thyme

1/2 Tbsp bacon fat (or butter)

Parmesan cheese

Combine everything from the eggs to the thyme on a plate, and stir  to combine.  Set the bread slices in the plate and allow to soak up the mixture for about a minute.  Flip the bread and allow it to soak up the remaining mixture; you may want/need to move the bread around to mop up the mixture.  

Melt the bacon fat in a pan over medium-high heat.  Place the baguette pieces in the pan and sprinkle with parmesan cheese, then allow to cook until just slightly browned; flip it over and repeat.  You'll need to flip the toast one more time to stick the second sprinkle of parmesan.  It'll need only 15-30 seconds.  Serve hot.

My husband passed on this; as I started typing it up, he got disappointed.  Which, in my opinion, he should well be.  It was delicious.  Salty and flavorful, it was a nice alternative to either a sweet breakfast or eggs.  I paired it with a little bit of savory blueberry sauce I had leftover from some lamb, which served as a lovely alternative to syrup to really complete the savory breakfast.