I woke up this morning and decided to make myself a little “brunch”. I received a lovely gift of a families homemade maple syrup and so was dreaming about French Toast with the homemade loaf o made after our Master Pizza class with Giovanni Santarpia in Chianti.
At the same time, I remembered a savory version my friend made me, which was a simple dinner in her home. The bread was soaked in egg and then panfried in extra virgin olive oil and served with sea salt. It was so good!
I was inspired to twist my toast. Why not mix in something with the egg?
I often consider Carbonara to be a breakfast pasta, eggs and bacon…. why not?
Recipe non recipe
Alla Carbonara- Roman Toast
1 egg
2 thick slices of bread
2 tbs grated parmesan cheese
freshly grated black pepper
2 small slices pancetta
I simply beat an egg and added milk as usual to soak the thick bread slices.
Add the grated parmesan and some black pepper.
Soak the bread slices poking them to allow the egg mixture to soak in.
Saute the pancetta in a hot pan.
Move to the side and add the bread slices.If there is extra liquid, I pour on top a little at a time.
Turn the bread, cook until golden on both sides.
Serve with the pancetta cut into small pieces on top.
I tried this delicious recipe and enjoyed it very much. I also dripped on a little maple syrup and went back to the skillet to make more!
Thanks for the recipe.
GREAT- i was tempted to add maple syrup as i adore syrup on my bacon– but had it pure this first try!
Oh, boy! That sounds and looks wonderful, Judy. Love French toast, wonderful flavors with egg and syrup, simple and delicious!