Savory French Toast with Maple Sriracha Sausages

I’m living up to my blog’s tagline with this one. The combination of sweet and spicy is one I have relished and savored for as long as I can remember and the recipe I’m going to share with you today is the epitome of all that. The words French Toast usually conjure up images of beautifully browned toast and a variety of sweet toppings in most folks’ minds. I, on the other hand, grew up on savory French toast and the idea that you could make it sweet seemed a bit alien to me for a long time. Sweet and spicy together however, now that’s a match made in heaven.

This post comes at just the right time because my husband and I are going away on a short but well deserved vacation this weekend! 🙂 Vacations mean new places and new adventures, but they also mean late mornings and brunch. And when I’m looking for a brunch idea that’s fabulous in flavor but is also very easy to put together, this is one I go to quite often. Savory French Toast with Maple Sriracha Sausages, this one features my favorite ever maple syrup, spicy and tangy sriracha and my favorite breakfast food – French toast! It’s a simple combo, yet it tastes oh, so good!

In one of my earlier posts, I told you about how much I love french toast. Growing up, my favorite way of eating it was with a spicy (extra spicy actually) sausage fry made with small chicken cocktail sausages. In fact, french toast with sausages was the first meal I ever made my husband (then boyfriend)! 🙂 I used to make it with brown sugar and tomato sauce and some cayenne pepper but for this savory French toast recipe, I’ve substituted the sugar with maple syrup and the tomato sauce with sriracha. It’s an easy and beautiful combination that will work really well for a side dish for breakfast/brunch. An extra drizzle of maple syrup on top won’t hurt either!

This savory French toast with maple sriracha sausages is slightly more sweet than spicy, but that combo is just hard to beat. I also made some Maple-Sriracha whipped butter to go on top of the french toast as well. Not only does it complement this sausage fry brilliantly, but it will also go really well with waffles, pancakes and crepes!

So I’m leaving you with this awesome recipe, hoping you have an AMAZING Memorial Day weekend and get to kick back and relax like me. While gorging on awesome french toast with a cocktail in hand (too early for that? naaah!), preferably.

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5 from 1 vote

Savoury French Toast with Maple and Sriracha Sausages

Serves 2 -3

Print Rate

Ingredients:

Savoury French Toast

• ▢ 4 slices of Texas toast or thickly sliced toast
• ▢ 4 large eggs
• ▢ ¼ cup of half and half or milk
• ▢ 1 tsp sugar
• ▢ ¼ tsp salt
• ▢ ½ tsp pepper

Maple Sriracha Sausages

• ▢ 1 lb Pork sausages about 4, cooked and sliced
• ▢ ¼ cup plus 1 tbsp of Maple syrup
• ▢ 3 tbsp Sriracha add a little more if you like more heat
• ▢ ½ tbsp dry chilli flakes
• ▢ 4 cups of spinach leaves optional
• ▢ 1 tbsp oil
• ▢ salt to taste

Maple and Sriracha Whipped Butter

• ▢ 4 tbsp unsalted butter at room temperature
• ▢ 1 tsp Maple syrup
• ▢ 1 tsp Sriracha sauce
• ▢ salt to taste

Instructions:

Savoury French Toast

• Whisk the eggs, half and half, sugar, salt and pepper in a shallow, flat container.
• Heat a little oil in a non stick frying pan on medium heat.
• When the oil is hot, dip the bread (one side at a time) into the egg mixture and then place it on the pan.
• Fry each side for about 3 minutes, or until it becomes golden brown.
• Repeat with all the slices of toast. Keep warm in the oven (at the lowest temperature).

Maple and Sriracha whipped butter

• Place all the ingredients in a small bowl and mix vigorously with a spoon until light and fluffy.

Maple Sriracha Sausages

• In a non-stick pan, heat the oil. When the oil is hot, add the sausage slices and fry until it starts to brown.
• Add the dry chilli flakes, and Sriracha sauce. Fry for about a minute.
• Drizzle the maple syrup and fry for another minute or two until the sausage slices are coated well with the maple syrup.
• Add the spinach leaves and mix until they are just wilted.
• Serve immediately with french toast.

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