Savory Stuffed French Toast
I LOVE BRUNCH! I got this idea from one of the greats, Bobby Flay. I made it for Scotty last Sunday and he said it was the best brunch I've ever made. It was extra special because I got a bunch of the ingredients locally from farmer's markets. The bread is a Euro Rye from Arizona Bread Co, the sprouts are from Flagstaff Farm Company, the quail eggs are from Ray's Market, and the herbs are from my own garden. Obviously, if you don't have access to these ingredients, you can swap them out for the grocery store equivalents. Please try this recipe for yourself...it's seriously out of this world!
Ingredients
For the sauce:
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon hot sauce
2 scallions, chopped
handful parsley, chopped
2 sprigs thyme, chopped
2 sprigs oregano, chopped
2 sprigs rosemary, chopped
1 tablespoon lemon juice
salt and black pepper
For the stuffing:
4 slices bacon, cut into thirds
1/2 onion, thinly sliced
2 cloves garlic, chopped
handful sunflower sprouts
2 tomatoes, sliced in thick discs
non-stick cooking spray
1 avocado, skin and pit removed and sliced
4 slices gruyere cheese
1/2 cup shredded sharp cheddar cheese
salt and black pepper
For the French toast:
4 slices artisan bread
3 large eggs
1/2 cup almond milk (or regular milk)
1/2 cup grated Parmesan cheese
black pepper
To top:
1 tablespoon butter
4 farm-fresh quail eggs
salt and black pepper
Directions
Preheat oven to 350. Place tomato slices on a baking sheet covered with cooking spray. Sprinkle with salt and pepper and add a little more cooking spray on top. Roast in the oven for about 45 minutes until very condensed and sweet.
Stir together all the ingredients for the sauce. Cover with plastic wrap and place in the fridge until ready to assemble.
Place a cast-iron skillet over medium heat. Add the bacon and cook until crisp, about 10 minutes. Remove from skillet and set on paper towels to drain.
In the bacon fat, add the onions, garlic, and a little black pepper. Let cook down and caramelize, about 25 minutes. Add sprouts and cook until barely wilted, about 5 minutes. Remove from heat and reserve.
Spread the bread slices with the sour cream mixture. Layer on the shredded cheddar cheese, bacon, onion and sprout mixture, roasted tomatoes, avocado, and gruyere. Sprinkle with salt and pepper. Top with another piece of bread slathered with the sour cream sauce (sauce side down).
In a large bowl or baking dish, whisk together the regular eggs, almond milk, parm, and black pepper. Soak the sandwiches in the egg mixture on each side for about 1-2 minutes.
Reheat the same skillet you cooked the bacon and onions over medium-low heat with olive oil or butter. Add the sandwiches and fry for about 5 minutes on each side.
In a small skillet, melt butter over medium heat. Add the quail eggs and fry sunny side up until the whites are cooked, about 3 minutes.
Halve the sandwiches and top each half with a quail egg, and serve hot.
Enjoy!!!
For the sauce:
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon hot sauce
2 scallions, chopped
handful parsley, chopped
2 sprigs thyme, chopped
2 sprigs oregano, chopped
2 sprigs rosemary, chopped
1 tablespoon lemon juice
salt and black pepper
For the stuffing:
4 slices bacon, cut into thirds
1/2 onion, thinly sliced
2 cloves garlic, chopped
handful sunflower sprouts
2 tomatoes, sliced in thick discs
non-stick cooking spray
1 avocado, skin and pit removed and sliced
4 slices gruyere cheese
1/2 cup shredded sharp cheddar cheese
salt and black pepper
For the French toast:
4 slices artisan bread
3 large eggs
1/2 cup almond milk (or regular milk)
1/2 cup grated Parmesan cheese
black pepper
To top:
1 tablespoon butter
4 farm-fresh quail eggs
salt and black pepper
Directions
Preheat oven to 350. Place tomato slices on a baking sheet covered with cooking spray. Sprinkle with salt and pepper and add a little more cooking spray on top. Roast in the oven for about 45 minutes until very condensed and sweet.
Stir together all the ingredients for the sauce. Cover with plastic wrap and place in the fridge until ready to assemble.
Place a cast-iron skillet over medium heat. Add the bacon and cook until crisp, about 10 minutes. Remove from skillet and set on paper towels to drain.
In the bacon fat, add the onions, garlic, and a little black pepper. Let cook down and caramelize, about 25 minutes. Add sprouts and cook until barely wilted, about 5 minutes. Remove from heat and reserve.
Spread the bread slices with the sour cream mixture. Layer on the shredded cheddar cheese, bacon, onion and sprout mixture, roasted tomatoes, avocado, and gruyere. Sprinkle with salt and pepper. Top with another piece of bread slathered with the sour cream sauce (sauce side down).
In a large bowl or baking dish, whisk together the regular eggs, almond milk, parm, and black pepper. Soak the sandwiches in the egg mixture on each side for about 1-2 minutes.
Reheat the same skillet you cooked the bacon and onions over medium-low heat with olive oil or butter. Add the sandwiches and fry for about 5 minutes on each side.
In a small skillet, melt butter over medium heat. Add the quail eggs and fry sunny side up until the whites are cooked, about 3 minutes.
Halve the sandwiches and top each half with a quail egg, and serve hot.
Enjoy!!!
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