Savoury French Toast with Grilled Radicchio, Pancetta and Salsa Verde

Preparation time
15 mins
Cooking time
15 mins
Difficulty
Moderate
Serves
6 people
Meal course
Breakfast
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Savoury French Toast with Grilled Radicchio, Pancetta and Salsa Verde
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Those who know me know, that I’m a diehard bruncher.
My love for brunch knows no bounds, in actual fact, I’m also a steadfast devotee of Brinner (Breakfast for Dinner). I think it’s because I’m completely obsessed with eggs and bacon.
Anyhoo, this is a special kind of recipe that;
A) Can be made for breakfast, brunch, lunch, dinner… Hell, I’ll even eat it for dessert.
and;
B) Is just at home on an outside BBQ as it is on a frypan in the kitchen.

This dish is hearty enough to keep hungry men happy, but sophisticated enough to wow the crowd. And truth be told, why should the barbeque be reserved for only snags and steaks?
I like to make my French toast with brioche as it adds just a hint of sweetness to the dish, but you can use any good quality artisan bread you like.
Just add a bottle of Prosecco, and enjoy this French/Italian extravaganza of decadent deliciousness with unabashed abandon!

 

1 medium Brioche loaf *
6 extra-large free-range eggs
¼ cup cream
1 tsp Dijon Mustard
1 tsp chopped fresh dill
¼ cup grated Parmesan
12 slices Pancetta
1 large head of Radicchio (or 2 small)
1 large ball Fior de latte ***
Olive oil spray
Salt and pepper

Salsa Verde
1 large bunch of fresh Dill
1 large bunch of flat leaf parsley
1/2 small Red Onion
4 Anchovies
1 small clove of Garlic
1 tbs Capers
1 tsp Dijon Mustard
Zest and juice of 1 Lemon
1/4 cup White Wine Vinegar – plus extra if needed
1/2 cup Extra Virgin Olive Oil – plus extra if needed
Salt and Pepper

  1. To make the Salsa Verde - Using a small food processor (or by hand) finely chop all of the herbs and useable stems. Place into a bowl. Using the same processor, whiz the onion, garlic, anchovies, capers and lemon zest & juice until finely chopped and then add to the bowl with the chopped herbs. Now, gently stir in the mustard, vinegar and oil. Add more oil and more vinegar if needed to balance out the flavour and loosen up a little if necessary. Season well with salt and pepper and then set aside until ready to use.
  2. Pre-heat your BBQ (or fry pan) on med-high heat. Divide the Radicchio into 12 wedges, by cutting in half, then each half into six pieces. Drizzle the radicchio with oil, season well and place onto your BBQ. Cook quickly, turning only once until browned and caramelized. Immediately take off the heat and set aside.
  3. Slice the Brioche into 6 even slices. In a small bowl, gently beat together the eggs, cream, dijon, dill and parmesan. Spray your flat BBQ plate with oil, and working quickly, dunk each brioche slice into the egg mixture and immediately place onto the BBQ. Cook for 2 minutes, then flip and cook for a further 2 minutes until browned and crisp.
  4. Meanwhile, grill the pancetta on your BBQ until crispy and caramelized.
  5. To serve – Place a piece of French toast on each plate. Top with 2 wedges of cooked radicchio and 2 slices of crispy pancetta. Evenly tear the fior de latte over your French toast and finish with a generous spoon of the salsa verde. Serve immediately OOOOH LALA!! X
  6. *** TIP: Fior de Latte is a super soft fresh cow cheese. You can substitute with any fresh mozzarella or even fresh ricotta.
  7. *** TIP: Any leftover salsa verde can be used as a salad dressing, marinade or sauce. It will keep in the fridge for up to 3 days.

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