Brunch

Savory French Toast

with Fontina & Glazed Mushrooms

35 MIN

$14.99 2 Servings

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From the Test Kitchen

We're giving the classic, sweet breakfast item a savory twist by soaking our bread slices in a sage-infused cream, covering them with melty fontina while cooking, then topping it all with glazed mushrooms and fresh chives.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

4 slices Sourdough Pullman Bread
2 Pasture-Raised Eggs
4 oz Mushrooms
1 bunch Sage
½ cup Cream
1 oz Salted Butter
1 Shallot
2 oz Fontina Cheese
1 Tbsp Sherry Vinegar
1 bunch Chives
1½ Tbsps Spicy Maple Syrup

step-by-step

instructions

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and small dice the shallot. Grate the cheese on the large side of a box grater. Thinly slice the chives.

2 Make the sage cream & soak the bread

In a small pot, combine the cream and sage sprigs. Heat to boiling on high. Once boiling, reduce the heat to low and simmer, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat and allow to cool slightly. Using a fork, carefully pick out and discard the sage sprigs. In a shallow baking dish, whisk together the sage cream, eggs, and a pinch of salt. Working in batches if necessary, add the bread and let soak 2 to 3 minutes per side.

3 Cook & glaze the mushrooms

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and diced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the maple syrup, vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits, 4 to 5 minutes, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

4 Make the french toast & serve your dish

In the same pan, heat the butter on medium-high until melted. Working in batches if necessary, add the soaked bread to the pan. Cook 3 to 4 minutes, or until lightly browned. Flip, then evenly top with the grated cheese. Loosely cover the pan with foil and cook 3 to 4 minutes, or until golden brown, cooked through, and the cheese is melted. Transfer to a plate. Serve the french toast topped with the glazed mushrooms and sliced chives. Enjoy!