Savory Sourdough French Toast with Mushrooms

published Aug 8, 2019
Savory Sourdough French Toast with Mushrooms

This savory French toast, topped with a simple salad made with arugula, radishes, and seared mushrooms, is the most delicious way to enjoy breakfast for dinner.

Serves4

Prep10 minutes to 15 minutes

Cook10 minutes to 15 minutes

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Credit: Melina Hammer/Kitchn

Savory French toast is definitely a thing. Sure, you can just make toast, but with just a few extra ingredients you can whip up a nourishing, exceptional meal, ready in minutes. Plus, who doesn’t love breakfast for dinner?

Buttermilk and spices (including cayenne, nutmeg, and lots of freshly ground black pepper) make a delicious custardy batter. The addition of meaty mushrooms, crunchy radishes, and heaps of greens — tossed in freshly squeezed lemon juice and a drizzle of olive oil — is the perfect topping. Add a dollop of crème fraîche for a slightly more indulgent take, and dinner just got exciting.

Credit: Melina Hammer/Kitchn

Savory Sourdough French Toast with Mushrooms

This savory French toast, topped with a simple salad made with arugula, radishes, and seared mushrooms, is the most delicious way to enjoy breakfast for dinner.

Prep time 10 minutes to 15 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Nutritional Info

Ingredients

For the salad:

  • 2 cups

    loosely packed arugula, chopped

  • 5 to 6

    radishes, thinly sliced (a mandoline works best here)

  • 1 teaspoon

    freshly squeezed lemon juice

  • 1 tablespoon

    plus 1/2 teaspoon olive oil, divided

  • Flaky salt

  • Freshly ground black pepper

  • 8 ounces

    small cremini mushrooms, trimmed & halved

For the French toast:

  • 3

    large eggs

  • 2/3 cup

    buttermilk

  • 2/3 cup

    half-and-half

  • 1/2 teaspoon

    cayenne pepper

  • 1/2 teaspoon

    freshly grated nutmeg

  • 1/2 teaspoon

    freshly ground black pepper

  • Pinch kosher salt

  • 8 slices

    sourdough or rustic bread

  • 4 teaspoons

    extra-virgin olive oil, divided

  • 2 tablespoons

    butter, divided

For serving:

  • Crème fraîche, for dolloping (optional)

  • 5

    fresh chives, thinly sliced

Instructions

  1. Make the salad: Place the arugula, radishes, lemon juice and 1 teaspoon of the olive oil in a medium bowl. Season with flaky salt and black pepper and toss to combine.

  2. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Swirl the to coat the bottom with oil. Add the mushrooms and vigorously agitate pan, coating them in the hot fat. Arrange the mushrooms cut-side down and sear undisturbed for 2 minutes. Shake the pan and sear for 1 minute more. Transfer the cooked mushrooms to the bowl with the arugula and radishes.

  3. Make the French toast: Meanwhile, whisk the eggs, buttermilk, half-and-half, cayenne, nutmeg, black pepper, and salt until incorporated in a shallow bowl or baking dish.

  4. Dip 4 slices of the bread into the egg mixture. Turn to coat both sides, puncturing them a couple times as you do so with a fork.

  5. Add 2 teaspoons of the oil to the pan and swirl to coat. Place over medium heat. Add the dipped bread and 1/2 tablespoon of the butter; drag the butter around the perimeter of the bread as it sizzles. Cook until golden-brown, flipping once and adding another 1/2 tablespoon of butter when you flip, 1 to 2 minutes per side. Transfer the French toast to plates. Repeat with the remaining bread.

  6. Toss the salad mixture and spoon on top of the French toast. Season with flaky salt and black pepper, top with a dollop of creme fraiche if desired, and sprinkle with chives. Eat immediately.

Recipe Notes

Make ahead: The egg mixture can be made up to 3 days in advance and refrigerated.

Storage: Leftover French toast can be refrigerated up to 3 days.