Savory French toast is a concept I can get behind, and Nigella Lawson does a turn with Parmesan cheese and sourdough in her cookbook, “At My Table.” Because Parm is a Dinner in Minutes Pantry item but the bread is not, I grabbed the next best thing: whole-wheat pitas.
You dunk the stuffed packets in an eggy milk mixture; unlike when you make sweet French toast, you can cook up whatever’s left of that mixture after your pitas are done. And they get done pretty quickly, because the turkey patties are cooked first in the pan and remain warm while you assemble and cook the pitas to golden brown.
They are surprisingly filling, crisp and tender at the same time. Some millennials I know (who are not related to me) have declared these cheesy pitas would make good “drunk food.” Enough said about that.
If you have already shredded/grated Parm, you’ll save a step.
Serve with tomato wedges and/or your favorite salsa.
