Savory French toast with local Brie, tomatoes and nuts

Who says French toast always has to be sweet? This version reimagines a brunch classic: UMAM fish sauce replaces salt in the egg mixture, adding depth and a savoury note that perfectly complements the creaminess of a good local Brie. A comforting, simple, and absolutely surprising dish.

Serves: 4

Preparation time: 10 minutes

Cooking time: 6 minutes

Ingredients:

• 12 thick slices of household bread, loaf of bread, or brioche
  
• 4 large eggs
  
• 50 ml milk (or cream)
  
• 2 tbsp UMAM fish sauce
  
• Black pepper, to taste
  
• 150 g local Brie
  
• 2 ripe tomatoes, sliced
  
• A drizzle of maple syrup
  
• 2 tbsp butter, for cooking
  
• Nuts of your choice, roughly chopped, for serving
  

Instructions:

1. In a bowl, whisk together the eggs, milk (or cream), and UMAM fish sauce. Season with pepper to taste.
   
2. Dip the bread slices into the mixture on both sides. They should be well soaked without falling apart.
   
3. Melt the butter in a pan over medium heat. Cook the bread slices for 2 to 3 minutes per side, until golden brown and crisp.
   
4. While the bread is still hot in the pan, place slices of Brie on 8 of the 12 slices.
   
5. Assemble in layers to create a “club sandwich” effect:
   
   1. One slice of bread (with cheese)
      
   2. A few tomato slices
      
   3. A second slice of bread (with cheese)
      
   4. A few tomato slices
      
   5. A final slice of bread (without cheese)
      
   6. One last tomato slice on top for garnish
      
   7. Secure each stack with a wooden skewer
      
6. Plate, drizzle generously with maple syrup, and sprinkle with chopped nuts before serving