by Margy@hidethecheese
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1 tablespoon canola oil Ask a question about this ingredient
1 tablespoon butter, plus more for frying Ask a question about this ingredient
1 pound crimini mushrooms, sliced Ask a question about this ingredient
3 garlic cloves, smashed and peeled Ask a question about this ingredient
1/2 teaspoon salt, divided Ask a question about this ingredient
a few grinds of fresh pepper Ask a question about this ingredient
1 teaspoon fresh thyme, minced Ask a question about this ingredient
2 tablespoons port or sherry Ask a question about this ingredient
1 loaf unliced challah bread Ask a question about this ingredient
3/4 pounds Gruyère, sliced Ask a question about this ingredient
6 eggs Ask a question about this ingredient
1 1/2 cup whole milk Ask a question about this ingredient
1 teaspoon minced sage Ask a question about this ingredient
Heat the butter and canola oil in a large sauté pan over medium high heat. Add the mushrooms and garlic. Turn the mushrooms but let them sit for a minute or two between stirs so that they brown. Sauté until they are tender and golden brown, about 10 minutes. Add the thyme, port, 1/4 teaspoon of salt, and some pepper and cook for another minute until the liquid has thickened. If you don't like the strong taste of garlic, remove the cloves from the pan. Set aside.
Ask a question about this stepWhile the mushrooms are cooking, prepare the bread. Cut the loaf into 1-inch thick slices. Cut each slice again in the same direction, leaving one side intact. Lay a few slices of Gruyère inside the bread in a single layer.
Ask a question about this stepMix the eggs, milk, sage, remaining salt and a few more grinds of pepper in a large shallow bowl. Add the bread slices and let them sit for about 2 minutes on one side. Check the bread a few times while it is soaking. It should soak through, but you don't want it to get too soft or it will fall apart as you lift it. Turn and let the bread sit for about another 2 minutes on the other side. Both sides should be completely covered in the egg mixture.
Ask a question about this stepHeat a large skillet or griddle over medium heat and add enough butter to generously coat the pan. Cook the French toast until it is golden brown and the cheese has melted, about 5 minutes on each side. Resist the temptation to turn the heat up to cook it faster because patience will get you a melted cheese center.
Ask a question about this stepServe 1 slice on each plate topped with mushrooms. Pass the extras at the table.
Ask a question about this stepMargy, I spent last week pondering savory french toast with mushrooms. You made it real - and were totally brilliant to add the gruyere. Thanks for the great recipe.
Thanks so much, Mrs. W!
I was turned on to savory French toast at one of our local newer restaurants, L'Albotros in Cleveland. I can't wait to try some on my own. So wonderful.
Thanks so much, Lobster! I hope you enjoy it. And I love your name. Way more interesting that onion or garlic breath!
I usually chose savory over sweet for breakfast...this sounds amazing! I have a recipe for french toast that I posted but I don't think that I will enter it because it is way too sweet and unhealthy!
I'm so glad there are more savory breakfast lovers out there, too. But certainly don't let a dose of unhealthiness keep you from entering your recipe!
That sounds astounding. And I have gruyere in the fridge, mushrooms on the counter, and will be picking up my weekly loaf of challah on Friday for my family's usual French toast weekend breakfast. They may get a surprise this week!
Thanks, Kayb -- you have quite the well-stocked house. I hope you all enjoy it.
Margy, this sounds AMAZING. What a great combination of flavors. This is a perfect Breakfast for Dinner.
Thank you drbabs! And, indeed, since I had to take photos of the recipe to post anyway, we had it for dinner last night.
I agree, Joan. Thanks for the comment.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
This one looks seriously like a breakfast for dinner candidate. Congrats on the Editors Pick honors! I'll definitely be trying this one. ;o)