Gypsy Toast with Tomatoes & Avocado
Gypsy toast is a variation on the traditional breakfast favorite French toast, so normally it would be served with a small cup of warm maple syrup. But resist that urge, at least for a moment, try it without the added sugar, and add some fresh tomatoes and avocado and see if you like this savory alternative.
As a child growing up in the North East of England, I remember gypsy toast always appeared on my mother’s menu if we were low on food, normally we were waiting for my dad’s pay check to arrive before my mother could go food shopping. Two of the things that we never seemed to run out of, were bread and eggs, they were always a staple in our home back in the 70’s. Hard to believe in this day and age, running out of food, but it actually happen quite often back then, as nobody lived on credit the way we do now.
My mother used to serve the gypsy toast as is, dipped in the eggs, pan fried and turned out onto a plate, cut into quarters and served warm. For my variation I’ve added some Worcestershire sauce, chopped parsley and tomato puree to knock the tastes buds up a notch with added flavor. Thick cut sourdough dipped in free range eggs, pan fried with heirloom tomatoes and served with diced avocado, turning this simple snack more into a full breakfast to start your day off on the right foot. Enjoy!
Gypsy Toast with Tomatoes & Avocado
Serves 2
Ingredients
2 large free-range eggs
Maldon salt and freshly ground black pepper
1 tablespoon roughly chopped parsley or basil
½ teaspoon Worcestershire sauce
2 x thick slices of sourdough or whole-wheat bread
1 teaspoon tomato purée
1 teaspoon olive oil
2 heirloom tomatoes, each cut into four or five thick slices
1 avocado, stone removed, flesh diced
How to make:
Crack the eggs into a wide, shallow bowl, season and add the parsley and Worcestershire sauce, whisk with a fork.
Spread one side of each slice of bread with the tomato purée. The dip the bread slices into the egg mixture and soak for 2 to 3 minutes, turn over two or three times.
Heat the oil in a frying pan over a medium heat. Fry the tomatoes and egg-soaked bread for 3 to 4 minutes, turning halfway through, or until lightly browned on both sides. Place the bread and tomatoes onto a plate and scatter over the diced avocado. Serve immediately.