Savoury French Toast


2 thick slices day-old baguette
1/4 cup milk
1 egg
Kosher salt and freshly ground black pepper
1 generous teaspoon herbes de Provence (see recipe below)
2 teaspoons butter
tomato jam (see recipe below)


Soak the bread in the milk on both sides to soften, about 5 minutes per side, depending on how hard the bread is. (If it is softer, it may need less time.)

Beat the egg with salt, pepper, and herbes de Provence in a flat or shallow dish.

Gently melt the butter in a frying pan until foaming, but not colored. Pull the bread from the milk and turn it around in the egg mixture to coat.

Fry on both sides until golden brown. Eat with a spoonful of tomato jam, or, if you're desperate, ketchup.

Herbs de Provence


2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed


In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Tomato Jam


4 large lemons
5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces
4 cups light muscovado sugar or packed light brown sugar
4 teaspoons ground cumin
Kosher salt
2 scant teaspoons red pepper flakes
4 small cinnamon sticks
1/2 teaspoon ground cloves
8 1/8-inch-thick slices peeled ginger


Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.

Meanwhile, sterilize four 8-ounce canning jars and lids.

Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

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