The Kitchn: Savory Sourdough French Toast with Mushrooms
By Melina Hammer
on
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:
Creme fraiche, for dolloping (optional)
5 fresh chives, thinly sliced
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.
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