Welcome back to my series “Controversial Toasts” where I use ingredients that people either really love or really hate! This week’s ingredient is fennel — I know we all thought this was worms on toast, but fortunately, I’m not taking this series that far…
This is a Savory French Toast with Ricotta and Caramelized Fennel! (shoutout to my boo @justine_snacks for inspiring the savory french toast part of this recipe). This may be one of the uglier toasts I’ve made in awhile, but I think this has been my favorite tastewise?
Brioche is dipped in egg and onion salt and fried like french toast and then topped with ricotta and fennel that has been caramelized in oil, vinegar, and maple syrup. Some of you were surprised that fennel was controversial, but there are definitely a lot of fennel haters out there…
But again! I’m here to convince you to eat all those foods you hate… so make this recipe!!
Recipe (makes 2 toasts)
2 tbsp olive oil
1 fennel bulb, cut into slices
White wine vinegar
Maple syrup
2 slices of brioche bread
2 eggs
Seasonings (I used garlic salt)
Knob of butter
Ricotta
Chives
Add olive oil to a skillet on medium heat. Add the fennel, season with salt and pepper, and cook for 5 minutes, undisturbed. Stir, and then add a splash of white wine vinegar and a drizzle of maple syrup. Cook until fennel is soft and browned.
Crack the eggs into a bowl and add a few dashes of your favorite savory seasoning. Whisk the eggs, and then dip the brioche into the eggs, one at a time, coating the brioche completely in the egg mixture on both sides.
Heat some butter in another skillet on medium heat, and add the brioche. Cook for 2-3 minutes on each side or until bread is golden. Top each slice with ricotta, and add the caramelized fennel on top. Sprinkle with chives, and serve warm!