French Toast Omelette

I threw up on my first try. This version should be okay though. Haha.

Here’s what you’ll need:

• 4 Eggs
• 1/4 Teaspoon of Cumin
• 1/4 Teaspoon of Turmeric
• 1/4 Teaspoon of Cayenne Pepper
• 2 Tablespoon of Lemon Pepper
• Garlic Salt to taste
• Slice of Bread of Choice (Images use a Blueberry Streusel Bread)

In a large bowl, mix eggs, cumin, turmeric and cayenne pepper together.

Custard for French Toast

Once the mixture is homogeneous, dip and soak bread in the mixture.

The Streusel bread makes it sweet and savory!

In a lightly oiled pan, pan fry the French toast.

Pan Fried French Toast

As the French toast fries, add the remaining seasonings and mix again.

Omelette Mixture

Once the French toast is golden brown on both sides, plate and cool. Pour a ladle of the egg mixture in a Japanese tamagoyaki pan. As the first layer of the egg omelette solidifies, add the French toast.

Making the Omelette

Roll the omelette and add more egg mixture. Refer to this video if you are not familiar with using a tamagoyaki pan. Continue rolling the omelette until the egg mixture is used up.

Roll until there is nothing left to roll

Allow the omelette to sit the pan for a few minutes on low heat. Brown the omelette each side.

Looks Normal

Serve!

I cut it in half to make it easier to eat

I was asked by a friend to make a savory French Toast recipe. However I didn’t want to just remove the sugar and add various seasonings.

I decided to tackle the request in a more abstract way. French Toast is usually some combination of eggs, bread and sugar. Since I used Streusel bread, all I needed to do was find a way to combine eggs and bread that was still French Toast but not.

Since the goal was to make a savory dish, I wanted to also be able to eat it with rice. So I settled with an omelette as I could throw it on top of a bowl of white rice.

I think the recipe sits at a weird 5/10 for me. I don’t know if people put cumin or turmeric in their omelettes, but it was definitely overpowering for me. The saving grace was the sweetness of the Streusel bread. The sweetness really helped tone down the intense flavors coming from the omelette.

If you’re wondering why I threw up the first time, it is because I had initially added 1/4 cup of butter to the pan for the French Toast. This made the sugar on the Streusel bread burn. In my laziness, I used this burnt French Toast in my first omelette and couldn’t keep it down later that night.

Garlic Bar

It’s like a lemon bar.

Here’s what you will need:

For Shortbread Crust:

• 1 Cup of Butter at room temperature
• 1/2 Cup of Sugar
• 1 and 1/2 Cups of All-Purpose Flour
• 1/2 Cup of Hot Chocolate Mix

For Custard Filling:

• 1 Cup of Sugar
• 1/4 Cup of All-Purpose Flour
• 250 Grams of Minced Garlic
• 1/4 Cup of Ginger Ale
• 4 Eggs

Miscellaneous:

• Powdered Sugar for Dusting
• Raw Garlic for Garnish

Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, mix all ingredients for the shortbread crust. Continue to mix until the mixture is coarse and looks like pea-sized balls.

Mix Shortbread Crust

Coarse Pea-sized Balls

Scrape mixture into an ungreased 9×13 inch pan. Flatten and press the mixture into the pan. Put the pan in the oven and bake for 15-17 minutes.

Press crust into pan

While the shortbread crust is baking, put 1 cup of sugar and 1/4 cup of flour into a clean mixing bowl. Mix sugar and flour until homogeneous.

Whisk flour and sugar

Whisk in garlic, ginger ale and eggs. Continue to whisk until the homogeneous and bubbly.

Minced garlic

Whisk it all together

Take out the shortbread crust and pour the garlic custard mixture over the crust. Bake again for an additional 20 minutes.

Shortbread crust

Allow the garlic bar to cool for at least 20 minutes.

Allow to cool

Cut the garlic bar into bite-sized pieces and dust with powdered sugar.

Dust generously with powdered sugar

Optionally, garnish the garlic bars with sliced raw garlic.

Garnish with raw garlic for extra tang

I honestly liked this. The garlic bar was surprisingly on the sweet side. The raw garlic actually gave the bar a nice sour flavor, similar to lemons. I admit that the flavors may be initially confusing. Yet, I found that I liked it more and more with every bite. I would give this a 9/10 as I can easily see myself snacking on this.

Coconut Rice Pudding

Somehow, I am still allowed to bring food to team events.

Here’s what you will need:

• 3 Cups of Water
• 1 and 1/2 Cups of Uncooked and Washed Jasmine Rice
• 4 and 1/2 Cups of Unsweetened Soy Milk
• 2/3 Cup of Brown Sugar
• 3/4 Teaspoon of Salt
• 1/2 Cup of Cinnamon Apple Sauce
• 2 Cups of Chile Spiced Dried Mango
• 2 Tablespoons of Mixed Nut Butter
• 1 Teaspoon of Vanilla Extract
• 1/2 Cup of Coconut Cream
• Wasabi Peas
• Spicy Chile Crisp

Start off by boiling 3 cups of water in a large pot. When it reaches a boil, add in Jasmine rice. Lower heat to low and cover. Allow the rice to simmer for 20 minutes.

Boil Water

Add Rice to Boiling Water

While waiting for the rice to boil, crush wasabi peas. Crush as many and as finely as desired.

Wasabi Peas

Crush the Peas

Save for Later

Dice dried mango into bite sized pieces.

Chile Mangos

Diced Mangos

When the rice is done cooking, mix in sugar, salt and 3 cups of soy milk. Cook uncovered at medium heat for 20 minutes or until desired consistency is reached. Stir occasionally.

Cooked Rice

Add Soy Milk, Sugar and Salt

Add in apple sauce, diced mango, vanilla extract, coconut cream, mixed nut butter and remaining soy milk. Cook this mixture at medium for 3 minutes while stirring constantly.

Add Mangos, Vanilla Extract, and Mixed Nut Butter

Add Coconut Cream and Soy Milk

Mix on Medium Heat

Pour pudding into a small bowl and add spicy chile crisp.

Rice Pudding

Add chile crisps

Sprinkle generous amounts of crushed wasabi peas and enjoy.

Coconut Pudding

The final product that I envisioned was a spicy yet mellow dessert. For once, my vision became reality. This is one of the few recipes where I knew exactly where I wanted to go and actually achieved it.

Many of the recipes I studied called for milk and butter, but I went ahead with soy milk and mixed nut butter instead. This is mainly because I’m lactose intolerant. Since this recipe had the potential to be vegan, I also went ahead and replaced eggs with apple sauce as well. I think the apple sauce worked fairly well since this is intended to be a dessert.

The coconut cream added a nice mellow flavor to the pudding. However, it is the spicy chile crisps that really complete the dish. The crisps added a beautiful spiciness and crunch to the gentle and mellow pudding. I would give this recipe an overwhelming 10/10. I have yet to tire of the taste and I can’t wait to try it when it’s cold.