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Vegetarian Brunch With Savory French Toast

By: Sarah Abbott from
Vegetarian Brunch With Savory French Toast
Vegetarian Brunch With Savory French Toast

"Savory with just a hint of sweet comes together in this Vegetarian Brunch with Savory French Toast and Black Bean Bruschetta recipe; where even maple syrup comes into play in the yummiest way. I used Dave's Killer Bread to make the french toast, as it's currently my favorite seedy, organic bread to eat. I'll go ahead and give away that the maple syrup is in the Black Bean Bruschetta, along with many other yummy ingredients that all blend well together. I served the dish with avocado to act as butter, and it was very satisfying with everything."

Serves1 person

Preparation Time15 min

Cooking Time10 min

Cooking Vessel Sizemedium size skillet


  • 1 egg, scrambled
  • 1 tablespoon Greek yogurt
  • 1 teaspoon thyme, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 slices Dave's Killer Bread (or any bread you like)
  • 2 tablespoons olive oil
  • 1 cup canned black beans, rinsed
  • 1 tablespoon rosemary, chopped
  • 3 basil leaves, chopped
  1. For the savory french toast , whisk together the egg, Greek yogurt and seasonings.

  2. Heat a medium size skillet, then add the olive oil and heat for about 5 minutes.

  3. Soak the bread in the egg mixture, and place in the skillet. Cook both sides for about 4 minutes on med/high heat.

  4. Hold the French toast in a warmed oven (at about 200 F) in the meantime while making the bruschetta. For the Bruschetta, mix all ingredients together; enjoy right away, or wait 20 minutes (or longer) for bolder flavor.

  5. Top the french toast slices with the rosemary black bean bruschetta, then add avocado (or not) and enjoy.

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