Savory Stuffed French Toast — A vegetarian savory french toast recipe made with sourdough bread, red pepper hummus, feta cheese, and sautéed spinach drizzled with a balsamic syrup. A meal fit for breakfast, brunch, or dinner!
I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. Thanks for supporting the partners that keep Sinful Nutrition running!
Happy Mother’s Day!
That’s right, we’re giving A Little Somethin’ Sunday a break this week to give a shoutout to all the mamas out there near and far, especially to my sister in law. A brand new mama to my first nephew! I am beyond excited to be an auntie. 😀
You know what else I’m excited for?
That’s right folks. You heard it here first. Today is not only a day to celebrate mom, but the pièce de résistance of hummus week. It’s hummus day, betches. Break out the fine silverware for this one.
I clearly remember having french toast as a kid far more than pancakes or waffles. I don’t think they were ever stuffed with hummus or drizzled with balsamic, but it was a breakfast staple in the Cooper home.
Nowadays, I am much more of a savory breakfast kinda gal, and am no stranger to turning sweet ones to the dark side. ( cheddar herb overnight oats anyone?) Since it’s Mother’s Day AND hummus day, why the hell not make a brunch dish fit for both occasions?! I’m all about efficiency anyways.
I have to say, out of all the hummus-filled recipes this week, this one takes the loaf. It’s a solid dish on it’s own, but it’s that balsamic drizz that takes this one to the top of get-in-my-mouth mountain. And let me tell you, the view is breath-taking.
- Make sure to really press the sandwiches together before dipping in the egg. It will help it hold together, and easier to flip.
- I thickened the balsamic syrup with cornstarch instead of cooking it down. This is not only faster, but also uses a lot less balsamic vinegar than if you reduced it.
- Use any of the over 12 Sabra hummus flavors to make this dish your own. The roasted red pepper flavor just happens to be my favorite.
- 4 slices sourdough bread
- ½ teaspoon olive oil
- 1 clove garlic, minced
- 2 cups fresh baby spinach
- ¼ cup Sabra roasted red pepper hummus
- 2 tablespoons feta cheese
- ¼ cup sliced roasted red peppers
- 2 eggs
- ¼ teaspoon black pepper
- ½ cup balsamic vinegar
- 2 teaspoons maple syrup
- 1½ tablespoons corn starch
- 1½ tablespoons water
- Heat a skillet over medium heat.
- Add oil, and cook garlic for 30 seconds.
- Add spinach and cook for 3-4 minutes, or until wilted.
- Remove from heat, and set aside.
- Spread hummus evenly on two slices of bread.
- Top with feta cheese, red pepper strips, and sautéed spinach.
- Top with remaining slices of bread, and press firmly to hold together.
- Heat skillet over medium-high heat, and spray with non-stick spray.
- In a shallow bowl, whisk together eggs and pepper.
- Dip both sides of each sandwich in egg mixture, and add to heated skillet.
- Cook on each side for 1-2 minutes, or until golden brown.
- Cut each in half and serve on plates.
- In a small bowl, whisk together cornstarch and water. Set aside.
- In a small saucepan, add balsamic vinegar and maple syrup.
- Cook over medium-low heat until mixture starts to bubble.
- Reduce heat to low, and add cornstarch mixture, stirring constantly until mixture thickens.
- Drizzle balsamic over prepared french toast before serving.
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Want all the hummus week recipes?
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Make it a great day!
Do you prefer sweet or savory breakfasts?
French toast, pancakes, or waffles?