This recipe comes by way of a grandmother from the old country — in this case a friend’s husband’s grandmother in Romania. As the story goes, she always used every scrap of every ingredient, including this idea of turning stale bread into a sort of savory french toast. I cannot now remember the Romanian word he used for this kind of dish, but I can tell you that it’s one of my new favorite things.

I made it in much the same way I would make a breakfast version of french toast, but rather than ending with powdered sugar, fruit or syrup, I went with veggies. Sauteed mushrooms are delicious here, as would be slices of ham and/or cheese. But my favorite version was the simplest — in no small part because of the kick I got out of revisiting a childhood classic, Le Seuer Peas. I remember my own paternal grandmother, in her later years especially, when cooking a big dish just wasn’t in the cards, showing up to Thanksgiving with a couple of cans in hand.

Anyway, this is satisfying comfort food of the sort that will appeal to some more than others. Oh, and I topped eah serving with a slice of crispy bacon, if that helps. And as an added bonus, this is a super cheap way to make dinner for two for just a few bucks. And of course, I felt compelled to find a good wine match. Sauvignon Blanc was the winner — the 2008 Lockwood from yesterday, as a matter of fact…

Recipe: Savory French Toast with Peas
Serves 2

1 large egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 long, skinny, day-0ld French baguette, sliced on the diagonal 1″ thick.
1 cup cold milk (or more if you need it for soaking)
2 tablespoons plus 1/2 teaspoon unsalted butter, divided
1 can Le Seuer Peas, or other brand
couple of slices of crispy bacon (optional)

Soak bread slices in milk for 5 minutes. Meanwhile, in a bowl, mix egg with salt and pepper. And in a small saucepan, heat peas over medium heat, but do not boil. Drain and add 1/2 teaspoon butter, and saute peas for 2-3 minutes. Keep warm.

In a large skillet, heat 2 tablespoons unsalted butter over medium heat. Gently dip the soaked bread slices in the egg and fry them in the skillet until nicely browned, 4-5 minutes per side.

Remove slices to serving plates, top with peas and bacon, if desired, and serve.