If you’re looking for a special brunch or light supper dish, try this savoury egg and bread combo.  Don’t mistake it for the sweet and syrupy ‘french toast’ though!  Once you have this, you may never go back to the sweet version again.

Either make ‘Suz’s Sundried Tomato & Black Olive Bread’, or buy a loaf of herb-flavoured bread in the grocery store.
This is best made with 2-3 day old bread that has started to dry out, otherwise it will be too soft to handle.

Slice the bread into 1/2 inch slices. Place slices in a single layer in a baking pan.
Beat together in a bowl or measuring cup: 1 egg for each 2 slices of bread plus 1/8 cup milk per egg used. 
Season eggs with salt & pepper and 1/2 Tbsp of any mediterranean, tuscan or french herb mixture: Rosemary, Thyme, Sage, Oregano, Parsley, Savoury etc.

Pour the egg mixture over the bread slices, turn slices in mixture to coat well.
Let bread sit until egg is absorbed, turning once or twice – approx. 15-20 min.

Heat large, flat frying pan and add 2 Tbsp olive oil.
Place bread slices into hot oil and fry until toasted golden brown on both sides, turning once.
Remove toast to warm plate until all pieces are ready.

Serve with slices of European ham (french, italian or spanish), crisp bacon or spicy dried sausage.
Accompany with: goat cheese, mixed olives and sundried tomato aoli or this quick mayo:

Sundried Tomato Mayonnaise:
1/4 cup olive oil mayonnaise (do not use commercial ‘salad dressing’)
1 T. chopped sundried tomatoes
1/2 t. herb mix (see above)
dash of lemon juice or balsamic vinegar
salt & pepper – fresh ground