French toast with Gruyere, mustard greens and smoked bacon

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 991, total fat 71 G., saturated fats 33 G., proteins 43 G., carbohydrates 47 G., fiber 7 G., cholesterol 338 mg, sodium 1165 mg, sugar 13 G.

French toast doesn't have to be sweet. Try this savory version from Bobby Flay, which he prepared for Sunday brunch. It's loaded with mustard greens, flavorful smoky bacon, and, of course, melty cheese. Serve it as a beer appetizer, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup crème fraîche
2 tablespoons Dijon mustard
A few drops of hot sauce
6 slices smoked bacon
1 small red onion, thinly sliced into half rings
450 g mustard greens, stems cut off, leaves coarsely chopped
1 tbsp. apple cider vinegar
3 large eggs
1 large egg yolk
2 tbsp. cream 10%
3 tbsp. l. grated parmesan
8 slices sourdough bread, 1cm thick.
8 slices Gruyere or Swiss cheese
2 tbsp. l. rapeseed oil (canola)
2 tablespoons butter

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a small bowl, combine crème fraîche, mustard, and hot sauce, season with salt and pepper to taste. Set aside.
Place a medium cast-iron skillet over medium heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice into thirds.

Add the red onion to the skillet and cook, stirring frequently, until softened and beginning to caramelize, 1-2 minutes. Add the herbs, season with salt and pepper, and cook until wilted, 2-3 minutes. Stir in the vinegar, then transfer the herbs to a bowl.
In a baking dish, combine the eggs, egg yolk, and cream. Add the Parmesan cheese, a little salt, and black pepper; stir.
Spread a small amount of sour cream mixture on the bread slices and top with a slice of Gruyere. Top half of the slices with 3-4 slices of bacon and a small mound of herbs. Turn the remaining slices cheese-side down onto the herbs and press them down to form sandwiches.
Soak two sandwiches in the egg mixture on both sides until just coated, about 2 minutes per side.
In a large nonstick skillet, heat 1 tablespoon canola oil and 1 tablespoon butter over medium heat (if your skillet is large enough to cook all four sandwiches at once, add all the butter at once). Add two sandwiches to the skillet, reduce the heat to medium, and cook until crispy and golden brown on both sides, about 5 minutes per side. If necessary, cover the skillet with a lid to allow the cheese to melt, and adjust the heat to prevent the toast from burning. Repeat with the remaining butter and sandwiches.
Cut French toast in half diagonally and serve hot.

Categories:

recipe / Calorie content of prepared meals / Dinner / Fast food / Hot sandwiches / Appetizers / Beer snacks / Cheese appetizers / / Bobby Flay

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