Friday, February 4, 2011

Breakfast for Dinner

Breakfast for dinner doesn't have to mean maple syrup.  Rather, it can be a source of inspiration that you transform with more traditional dinner flavors.  With a surplus of rejected brioche and a late dinner requiring hungry haste, I threw together a savory French toast.

Slice the brioche or bread, preferable a tad stale.  Whisk together an egg (those who like eggs may want two) and a cup of milk.  Season with salt, pepper, thyme, and 1/4 tsp mustard (something good and spicy, not the yellow stuff).  Fresh herbs will impart a brighter flavor.  Place the slices in a shallow pan, pierce them all over with a fork, and pour the egg mixture over.  Let the slices soak at least 5 minutes, turning over once.

While they soak, start heating a heavy pan over medium.  Also slice some cremini mushrooms and set them aside.  Add a small slice of butter to the pan, then add the bread slices.  There should be a slight sizzle.  After about 3-4 minutes, turn the slices and cook for another 3-4 minutes.  They should be browned on both sides.  Remove them from the pan and set aside.  Add another small slice of butter, then add the mushroom to saute.  Add a dash of salt and cook until they are lightly browned.  Spoon the mushrooms over the toast and serve immediately.

Brioche French toast isn't exactly the lightest of dinners, so serve it with a simple salad with lemon vinaigrette and/or some fresh sliced fruit.  Oh, and I won't tell if you have this for breakfast-breakfast.  Maple syrup is overrated.

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