RECIPE: Aussie-style French toast (from Pescan: A Feel Good Cookbook by Abbie Cornish and Jacqueline King Schiller)
Abbie: I love French toast (who doesn’t?), so I came up with a savory spin on this much-loved classic. I’ve topped the toast with cherry tomatoes, baby spinach, avocado, and basil leaves cooked with onion, garlic, and a hint of spice. The balsamic vinegar dressing tops the toast off nicely, adding a high note to this earthy meal. A fast, easy, and satisfying start to the day.
2 teaspoons balsamic vinegar
2 teaspoons diced red onion
Kosher sea salt and black pepper
2 slices whole-grain or gluten-free bread
1 tablespoon nondairy butter
½ cup (55 g) sliced red onion
1 large garlic clove, minced
1½ cups (220 g) whole grape or cherry tomatoes
2 cups (40 g) medium packed baby spinach
¼ cup (10 g) loosely packed fresh basil leaves
In a small bowl, whisk the oil and vinegar together and stir in the onion. Set aside.
In a medium bowl, whisk the eggs with a fork. Add the paprika, nutmeg, and a pinch of salt and pepper and whisk again. Dip the bread into the egg mixture and let soak for 30 seconds to 1 minute, flipping the bread while soaking and making sure to coat both sides.
Heat a large skillet over medium heat. Add the butter and swirl to coat the bottom of the pan. Place the bread in the pan and cook until golden brown, about 2 minutes per side. Sprinkle with a small pinch of salt and pepper. Remove the bread from the pan and set aside onto a plate.
In the same pan, reduce the heat to medium-low, pour in the oil, and swirl to coat the bottom of the pan. Add the onion, garlic, and a pinch of salt and pepper and cook, stirring frequently, until the onion softens, about 2 minutes. Add the tomatoes and cook until they soften and the onion begins to lightly brown, about 3 minutes more. Add the spinach and a pinch of salt and pepper and stir until very lightly wilted, about 30 seconds.
Move the onion, tomatoes, and spinach to one side of the pan. Place the bread back in the pan and heat for 45 seconds. Turn over the bread and place the onion, tomatoes, and spinach on top of the bread. Cook for about 2 minutes more, until heated through.
Using a spatula, transfer the bread to two serving plates, keeping the onion, tomatoes, and spinach on top. Layer the sliced avocado on top of the tomatoes and season with salt and pepper. Drizzle with the dressing and garnish with the basil. Finish with salt and pepper to taste.
Feel good ingredient: Whole grains
Whole grains contain three parts. The bran is the outer shell, which has fiber, minerals, and antioxidants. The endosperm, the middle layer, is mostly made up of carbs, and the germ, the inner layer, houses vitamins, minerals, and protein. Refined grains are mainly composed of the endosperm, and therefore much less nutritious than whole grains.
Actress Abbie Cornish and chef Jacqueline King are best friends who bonded over their love of food and self-care. A few years ago, Abbie, a novice cook, asked Jacqueline, a graduate of the culinary program at the National Gourmet Institute, for cooking lessons. Every Sunday, they would take trips to the local farmers’ market, spend all day cooking, and then serve these dishes to their family and friends. Pescan is an extension of this tradition and all the food they explored together. Their way of eating—which they call pescan—is centered on plant-based, dairy-free dishes, but with high-protein seafood and eggs incorporated. The recipes, like Veggie Tempeh Bolognese, Artichoke Hummus with Za’atar, and Miso-Ginger Glazed Black Cod, are highly nutrient dense, incredibly energizing, and very accessible. Pescan is a collection of healthy recipes, but it’s also a story of friendship, healing, and developing a more positive relationship with food.
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