The Dish's Savory French Toast

There is nothing quite as comforting as waking up on a lazy Saturday morning and having the perfect, leisurely weekend brunch. But if the standard pancakes and eggs don't whet your appetite, or if, with the freshness of spring in the air, the thought of thick sugary syrup is too much to bear, then try a new twist on an old classic, Savory French Toast!

A few weeks ago, a Dish in the office let us in on this secret weapon brunch specialty, delicious enough to melt any man, quiet any kid, and make even mom relax for a minute. She explained that savory French toast seemed like a no-brainer after she started getting sugared-out.

It combines the eggy-goodness of your standard French toast to make for a hearty meal, minus the sticky sweet. The dish evokes an oven-baked strata, but without the overnight prep! To serve four, you'll need:

8 slices sourdough (whole wheat, if you can find it ? Silver Moon makes a great boule!)
1 tub onion & chive cream cheese
8 thin slices prosciutto or smoked turkey
4 eggs
1/2 cup whole milk
1 Tbsp Dijon mustard
1 Tbsp butter
Salt&Pepper, to taste

1. Preheat the oven to 300° and line a baking sheet with foil.
2. Whisk eggs, milk, mustard, and S&P in a shallow dish.
3. Lightly spread cream cheese on two slices of bread, layering two slices of meat in the middle to create a sandwich. Repeat to make a total of 4 sandwiches.
4. Briefly soak each sandwich in egg mixture, coating both sides.
5. Heat a pan or skillet over medium heat, and then add a tablespoon of butter, swirling to coat evenly.
6. Cook toast on both sides until nicely browned, and keep finished sandwiches in the oven until ready to serve.

Double the recipe and serve with fresh fruit and cherry tomato-mozzarella-basil salad for a hearty and truly savory brunch party!