Savory French Toast

Directions Print

1. For the filling, cook the chopped brisket in a sauté pan with 2 tablespoons of BBQ sauce and honey mustard. When heated through, remove from the heat, add the shredded cheese and mix. Set aside for later.
2. For the toast, mix 3 eggs and the milk in a bowl. Whisk to combine and season with the garlic pepper. Set aside for later.
3. Take the loaf of bread and cut a 6 ounce slice (about 2 inches thick). On the top, make a slice and create a pocket for the stuffing. If there is not enough space, take out some of the bread without making any holes on the sides. Continue to stuff and once completed, press firmly together to hold the shape. Place in the cooler.
4. For the side salad, cut the tomatoes in half or quarter depending on size. Dice the pickles and thinly shave the onion. Mix together in a bowl and set aside. In a separate bowl, mix the remaining BBQ sauce and honey mustard with 1 tablespoon of pickle juice. This will make the dressing for the side salad. Set aside.
5. To assemble the plate, dip the stuffed toast in the egg mixture making sure it is completely covered and saturated with the custard base. In a pan with 1 tablespoon of butter, sear the stuffed toast on both sides about 1-2 minutes place in a 350° oven for 5-6 minutes. While the toast is in the oven, fry one egg sunny side up for the garnish. Mix the salad together with the dressing and ¼ cup of spring mix.
6. To plate, remove the toast from the oven making sure it is heated all the way through. Cut in half diagonally and place in the middle of the plate as shown in the picture. Place your salad behind the toast and top with runny sunny side up egg. As an optional garnish you can use a herb oil or chive oil as shown in the photo.