Savoury Stuffed French Toast

Cakes and I take our breakfasts pretty seriously. Every weekend we either go out for breakfast or cook something tasty ourselves. Because we cook probably 50 or 60 breakfasts a year, and are loathe to make the same thing over and over gain (though we sometimes do) we're always thinking about new and different breakfast recipes.

This yummy french toast is a great way to use some standard breakfast ingredients in a not-so-standard way. We stuffed our toast with a combination or medium cheddar (for optimum melty-ness) and grated asiago (for flavour), but there are unending cheese possibilities: Edam, Gouda, Havarti, provolone, piavo vecchia....You could also add in a few slices of crispy fried prosciutto or some spinach leaves. We would have if we'd had either on hand.

Savoury Stuffed French Toast

Serves 4

• 4 double-thick slices of bread
• enough sliced cheese to stuff your bread, plus any other filling stuff you want to add: ham, cooked bacon, spinach, mushrooms...
• 3 eggs
• 3/4 cup milk
• salt, pepper
• butter

Slice each double thick slice of bread through the middle, but not all the way through. leave the bottom crust (plus a few millimetres) as a hinge. Stuff cheese slices and whatever else you want in the middle. Beat eggs and milk together thoroughly with a bit of salt and pepper.

Melt butter in frying pan over medium high heat. Soak stuffed bread slices in egg mixture, turning to make sure both sides are well soaked.

Place each stuffed slice in the frying pan and fry for a few minutes, until browned on the bottom. Flip slices over carefully.  Turn heat down to medium-low (2 or 3 on my stove) and cover tightly with a lid. Allow to cook, covered for 3 or 4 more minutes, until you can see cheese melting out of the middle. Turn over, and replace the lid. Cook 2 minutes more to ensure that the egg is cooked through and the cheese is all melted.

Comments

[Tanna]

Now, that is my kind of French Toast! Hooray for Savoury!!!
And that looks like some really serious break. Tell me you baked the bread. Beautiful.

[Stephanie]

Now that's my kind of breakfast.

I simply cannot stomach sweet & syrupy early in the morning (Ok; I really can't eat it at *anytime* of day), but savory works. Yum!

[Dianka]

Yum, this looks delish- I'm making it tomorrow!

[farmgirl]

Yum, yum, YUM! I can practically feel the crunch and melty ooze of the first incredible bite, and the bread looks fabulous.

[ooishigal]

Gorgeous !

[lobstersquad]

Oh, no, I can´t beleive all my breakfast today will be a banana, and I have to look at that! It looks soooo amazing.

[asya yusof]

i usually like salt in my French Toast but since my kids like syrup igot use to now

I'm making it almost every day this looks delish

[Jeanne]

Aaaaarrrrgh, the sight of that oozy corner of cheese has driven me half insane with longing! I firmly believe that what stands between me and ever being really slim is cheese - how can you resist?? This sounds awesome and I'm going to have to try it. It could even feature as part of EoMEoTE this month... http://cooksister.typepad.com/cook_sister/2006/05/eomeote_the_da_.html