Description

A rich, herb-forward savory French toast topped with buttery sautéed chanterelles. Crisp sourdough, aromatic custard, and earthy mushrooms come together for an elegant brunch or cozy dinner.

Ingredients

For the French toast:

4 large eggs

1 cup whole milk

1 tbsp Dijon mustard

1 tsp minced chives

1 tsp minced thyme

1 tsp minced oregano

1 tsp dry mustard powder

1 1/2 tsp salt

1/2 tsp cracked black pepper

4 slices thick sourdough bread

1/2 cup (1 stick) unsalted butter, divided

For the chanterelles:

2 tbsp unsalted butter

1/4 tsp salt

1/4 tsp pepper

1 lb fresh chanterelle mushrooms

For serving:

1 tbsp butter

2–4 eggs, cooked to your liking (optional)

Fresh herbs for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a shallow dish, whisk together eggs, milk, Dijon mustard, chives, thyme, oregano, mustard powder, salt, and pepper.
Heat a large skillet over medium heat and melt 4 tbsp of butter.
Soak two slices of sourdough in the custard for about 1 minute per side.
Transfer soaked bread to the skillet and cook 3–4 minutes per side, until browned and cooked through.
Meanwhile, in another skillet over medium-high heat, melt 2 tbsp butter. Sauté chanterelles about 5 minutes until moisture evaporates and mushrooms brown. Season with salt and pepper.
Repeat soaking and cooking with remaining bread slices.
Plate French toast and divide sautéed chanterelles on top.
(Optional) Melt 1 tbsp butter in a skillet and fry eggs to your liking. Add to each serving with fresh herbs.

Notes

Replace chanterelles with cremini, shiitake, or oyster mushrooms when out of season.

Use brioche for a softer, richer base.

Add parmesan to the custard for extra savoriness.

Top with crème fraîche or ricotta for more creaminess.

Thick-cut stale bread prevents sogginess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast/Brunch
Method: Stovetop
Cuisine: French-Inspired

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 4g
Sodium: 730mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 16g
Cholesterol: 245mg