Savory French Toast

Savory French toast is definitely a thing. Buttermilk and spices make a custardy batter. The addition of citrus and olive oil-dressed meaty mushrooms, radishes, and greens is a delectable topping, made more perfect with a dollop of creme fraiche. This twist on a favorite produces a nourishing, exceptional meal, ready in minutes. Plus, who doesn’t love breakfast-for-dinner?

Savory French Toast

serves 4

FOR THE FRENCH TOAST

• 8 slices sourdough or rustic bread

• 4 teaspoons good olive oil, divided

• 2 tbsp butter, divided 

• 3 large eggs

• 2/3 cup full fat buttermilk

• 2/3 cup half & half

• 1/2 tsp cayenne

• ½ tsp freshly grated nutmeg 

• 1/2 tsp freshly cracked black pepper

• Pinch kosher salt

FOR THE SALAD

• 2 cups loosely packed arugula, chopped

• 5-6 radishes, sliced thinly on a mandoline 

• 1 tsp fresh lemon juice

• 1 tbsp plus 1/2 tsp olive oil, divided

• Flake salt & freshly cracked black pepper

• 8 ounces small cremini mushrooms, trimmed & halved

• 5 chives, sliced into thin rings

DIRECTIONS

1. Place arugula, radishes, lemon juice and 1 teaspoon of the olive oil in a medium mixing bowl. Season with flake salt and freshly cracked pepper. 

2. Heat skillet over medium-high and add remaining 1 tablespoon olive oil, swirl to coat. Add mushrooms and vigorously agitate pan, coating them in the hot fat. 

3. Sear mushrooms cut sides-down undisturbed for 2 minutes, then shake pan and cook for another minute. 

4. While mushrooms cook, in a shallow bowl whisk together eggs, buttermilk, half and half, cayenne, nutmeg, black pepper, and salt until incorporated. Transfer cooked mushrooms to mixing bowl with the arugula and radishes and toss with olive oil and lemon to combine.

5. Dip bread slices into egg mixture. Turn to coat both sides, puncturing them a couple times as you do so with a fork. 

6. Add 2 tsp grapeseed oil to pan, swirl to coat. Cook slices in two batches, dragging ¼ the butter around the perimeter of the bread as it sizzles. Cook bread 1-2 mins per side over medium heat, adding more butter once you turn slices to second side. Transfer french toast to plates. Repeat the process with second batch, then distribute them onto the first batch. 

7. Toss salad mixture and spoon on top of french toast. Season with flake salt and cracked pepper, and scatter chives over all. Eat immediately.