Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


[Photograph: Sydney Oland]

I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got yourself into the night before. Think of this mash-up as an elevated breakfast sandwich. Two great features that both of these classic dishes have in common is that most of the ingredients are frequently found in even a sadly empty fridge. Which is ideal for those of us who may have had a late night, when the thought of going any farther than the couch makes you cringe.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)


Comments can take up to a minute to appear - please be patient!

Previewing your comment: