TheKitchn.com

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 creme fraiche for a slightly more indulgent take, and dinner just got exciting.

Savory Sourdough French Toast with Mushrooms

Serves 4

Prep time: 10 minutes to 15 minutes

Cooking time:10 minutes to 15 minutes

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:

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.

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.

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.

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.

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.

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.

(Melina Hammer is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)