Saturday Morning Hangover: Curried French Toast and Bacon

7 Sep

Hangover, meet your match.

We’ve all been there.  Had a little too much fun on Friday night.  Proper hydration was not high on your list of priorities.  You wake up Saturday morning with a vise on your temples and dry-mouth seemingly unquenchable by a dozen Vitamin Waters.  Oh, and you have to be at a wedding in an hour and a half.  Luckily, I have an ace up my sleeve that has come through for me before:  curried French toast.

I’ve never been the sweet-tooth type, so breakfast has always been about stick-to-your-ribs savory for me.  Occasionally a Belgian waffle or slice of French toast would find its way on my plate, but they were rarely dishes I craved.  My solution?  Take the savory flavors I love about breakfast and infuse them into a traditionally sweet dish.  For me, the bold spice and subtle sweetness of curry was a natural match for French toast.  And you don’t need me to espouse the merits of bacon as a general improver of anything it touches.  So here’s my 15-20 minute kick-in-the pants that will shake-loose the cobwebs and get you well on your way towards not puking on the bride in the receiving line.

Curried French toast

Ingredient roll-call:

  • 2 slices of bread (I used “country white”…not exactly sure what makes it country)
  • 2 eggs, beaten
  • splash of milk
  • ~1/2 tsp sweet curry powder (I’m lucky enough to have a local Penzeys at my disposal – I highly recommend them for all your spice needs)
  • dash of salt and freshly ground pepper
  • 3-4 strips of bacon
  • Serves 1 light-sensitive, familial obligation-cursing over-indulger

How I do it:

  1. Fry bacon over medium heat until fat renders out and texture is to your liking (I know there are some masochists out there who like their bacon to resemble a tongue-depressor, I prefer mine crisp around the edges but still chewy in the middle and you should, too)
  2. Drain bacon drippings a small container and reserver for later
  3. Mix eggs, milk, curry and s+p and whisk to combine.  I like to put the egg mixture in a sandwich-size tupperware container to make dipping the bread easier.
  4. Add a tablespoon or so of the bacon drippings back to the fry pan and return heat to medium/medium-high
  5. Dunk the bread in the egg mixture, making sure both sided are well-coated, but avoiding getting the bread too soggy
  6. Place the coated bread in the heated pan and cook for 2-3 minutes on each side, until eggs have set and browned
  7. I ended up with extra egg mixture and decided to scramble that up to go along with the toast and bacon.  Depending on the size and porosity of your bread, you may or may not have much leftover.  Of course you could always make another slice of toast to use it up as well.
  8. You can thank me later.  Or buy me a drink after the reception.

2 Responses to “Saturday Morning Hangover: Curried French Toast and Bacon”

  1. Kathy September 9, 2009 at 4:31 PM #


    I must do this.


  1. You never forget your first: Fried Chicken and Pecan Waffles with Apricot Syrup « 43north/89west - October 13, 2009

    […] have the time or appetite to make or eat it in the morning.  As I mentioned in my earlier post on Curried French toast, my tolerance for sweet, bready breakfast foods is low, so the savoriness of the fried chicken […]

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