French Toast - Two Ways

The idea of savory french toast came out of a combination of thoughts and inspirations, but I loved the lucrative possibilities and the forgiving nature of the palette; you don't have to have richly sweet flavor to enjoy this breakfast.
So, here are two recent versions of my french toast. One is the more traditionally accepted maple syrup and fruity topping approach, and the other is a play on my savory direction.

(Full recipes available upon request)  
Cranberry Walnut Calah French Toast

Fresh cranberries and some organic pomegranate cranberry juice are heated briefly and sloshed over calah bread cinnamon french toast, with a drizzle of real maple syrup and a crumbling of walnuts (toasted or not, as you please).  
I am after the fresh and vivid astringency of the cranberries, so I don't sweeten them separately or use much maple syrup to accompany them, but a little bit of the earthy maple taste is a nice balance.

Cinnamon Cranberry Walnut Calah French Toast

Scallion, Golden Tomato, and Leek Calah French Toast with Button Mushrooms
I sautee leeks and golden cherry tomatoes together with the goal for a tenderized juiciness. This serves as a highly aromatic, savory-tangy "sauce" - like the cranberry sauce above. 
The french toast egg mixture includes scallions or chives, which provides lovely color and flavor. I also fry up some whole cremini mushrooms with a little Worcestershire for on the side.

Scallion Leek Tomato Calah French Toast with Button Mushrooms

And frankly, I had quite a load of left overs!

Cinnamon toast on the left, scallion toast on the right, with it's leek and tomato savory "sauce".

Cauliflower Pie

I made this favorite from childhood with broccoli rabe and some hearty tomato soup, but it can be had with many an interesting meal-plan, or simply enjoyed on its own for breakfast. I tell you, a nice thick slab of this for my wake-up treat is quite satisfactory.

(Full recipe available upon request)
For the rabe:

Broccoli Rabe, Garlic, Olive Oil.

For the cauliflower pie:
The filling -

Cauliflower, Scallion, Cremini Mushrooms, White Onion, Herbs, Salt & Pepper (plus later ingredients).

Post-Baking...Yummy.

Thoroughly delicious.

Egg Breakfasts (Continued)

This is fairly self explanatory, but it is rather fun to revisit variations on a simple theme. Here are three pleasant egg breakfasts I've made recently enough.

(Full recipes available upon request)
Ricotta, Black Pepper, & Dijon Omelet with Peanut Butter Banana Cinnamon Toast:

Ricotta, Black Pepper, & Dijon Omelet with Peanut Butter Banana Cinnamon Toast.

Fried Nests, Whole Grain Toast, and Grapefruit:

Fried Nests, Whole Grain Toast, and Grapefruit (and tea).

 

Dijon Scramble and Fresh Cranberries:

Dijon Scramble and Fresh Cranberries (Here I briefly popped the fresh cranberries in a little bit of organic pomegranate cranberry juice).