Savory Lebanese Toast

Savory Lebanese Toast

This is a little twist on one of my favorite breakfast foods. I tend to eat more savory than sweet so I decided to switch it up. Instead of making a sweetened toast, I used an olive loaf, topping it off with tomatoes, mint, cucumber, grilled halloumi cheese, and the legendary Black & Bolyard aleppo pepper brown butter.

Photos by Carmen Ladipo

Total Time: 25 min
Serves: 4-6 people
Yield: 1 large stack

INGREDIENTS

French Toast:

• 1 olive loaf, sliced ½’

• 4 whole eggs

• 2 tbsp za'atar

• 1 tbsp sumac

• Pinch sea salt

• Aleppo pepper brown butter

Toppings:

• 2 each tomatoes, cubed

• 1 each cucumber, halved and sliced

• ¼ cup mint leaves, washed

• 1 block halloumi cheese, rinsed and sliced ¼’

• Extra virgin olive oil

• Salt to taste

INSTRUCTIONS

1.     In a medium bowl, crack eggs and whisk with za'atar, sumac, and sea salt – until well combined

2.     In a large bowl toss cubed tomatoes, cucumber, mint, EVOO, and salt together – and set aside. 

3.     Dip bread in egg mixture, until fully coated

4.     In a large cast iron skillet, melt the brown butter over medium high heat.

5.     Cook each slice for 2-3 minutes on each side, or until golden brown.

6.     Let the bread cool, and sear the halloumi cheese for 2 minutes until the edges are crispy.

7.     Assemble the toast by adding a slice of halloumi, and a scoop of salad.

8.     Finishing it off with melted brown butter, and za'atar.

9.     Cheers