Who says French toast has to be sweet? Here, savory mushrooms are cooked with butter, thyme and milk and spooned over caraway rye French toast for a satisfying breakfast-for-dinner. New to poaching eggs? Learn how easily at cleaneating.com/howtopoach.
A hot bowl of stracciatella is the perfect antidote to a chill in the bones. Stracciatella means “little rags” in Italian and pertains to the straggly ribbons formed when eggs are drizzled in and cooked. Often, pastina is used in this soup, but beans are a heartier and less processed substitute. Parmesan rind adds an amazing savory quality, but freshly grated cheese will also do the trick.
These cheesy bites over whole-wheat pita rounds make for a light and fresh summer meal or appetizer. Choose large, uniformly sized mushrooms to ensure you can pack an equal amount of the cheesy filling into each. Secure with sandwich picks, if you like, and serve with a green salad.