Savory French Toast

Breakfast is my favorite meal of the day.  No matter what time I eat my first meal, 6am up to noon-ish, I want breakfast.  I usually want something sweet, like doughnuts, but occasionally I try to add more nutrition to my day.

The french toast part of this equation is the same, it’s just the topping that changes. I sautéed a chicken breast and some fresh veggies, topped it with pan gravy and cheese and ta da breakfast. Feel free to substitute the meat and veggies.  Steak with peppers and salsa might be a good.  Ham with broccoli, onion, mushrooms, bacon bits and cheddar topped with a bechamel sauce sounds pretty good too.  Use your imagination and your favorites and you will not go wrong.


3 eggs
1/4 cup milk (the more fat the richer the taste)
6 slices texas toast
1 chicken breast, sliced into 1/4″ thick strips
1/4 cup sliced mushrooms
1/4 cup sliced onions
1/4 cup sliced zucchini
1/4 cup sliced yellow squash
2 T butter
2 T flour
@2 cups chicken stock
1/4 cup shredded cheddar


  1. Heat non-stick pan and spray with pan spray
  2. Whip the eggs and milk in a flat-bottomed container, to dip the bread into for the french toast.
  3. Grill on both sides until golden brown. Make sure that it is cooked all the way through or you will have mushy french toast when you add the veggies and gravy, that is the highest food sin on my list. Set aside.
  4. Using same pan spray again and add strips of chicken. Saute for a couple of minutes on both sides until nicely browned.  Set aside.
  5. Using the same pan again, spray again and add the onions, saute for a couple of minutes, then add the mushrooms saute a couple of minutes, then the zucchini and squash and saute them until softened. Set aside.
  6. In the same pan add the butter and melt, add flour and make into a roux.  Add in any juices that have come from chicken and veggies, and then the stock a little at a time, whisking to blend into a gravy.  Salt and pepper to taste.

To assemble

Place french toast on plate and top with chicken pieces, sautéed veggies.  Spread the gravy over the top and sprinkle with shredded cheddar.


stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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