French Toast with Ham, Mushrooms and Cheez, and a Side Salad with Hazelnut Raspberry Vinaigrette


This is a really easy recipe for a killer breakfast, brunch, or even dinner. When you’re choosing breakfast food it’s always hard to choose between sweet and salty; this combines the two very nicely. The dressing for this salad is really nice. I’m not a huge fan of fruity dressings but this is so light and refreshing.

Ingredients  

  • Loaf of cinnamon raisin bread, thick slices, 1 per person
  • 3 eggs
  • ¼ cup soy milk, or milk
  • Generous dashes of cinnamon
  • Few shakes of nutmeg
  • Thin sliced deli ham
  • Good sliced cheese, mild Swiss, cheddar, or American
  • Mushrooms, button/white or of your choice
  • Maple syrup
  • Mixed greens
  • ¼ cup hazelnut oil
  • 2 tbsp white balsamic vinegar, preferable raspberry flavoured, if not add splash of fruit juice
  • Few shakes onion powder
  • Few dashes dried parsley
  • Few dashed dried basil
  • Salt and pepper 

Tools 

  • 1 large mixing bowl
  • 2 large frying pans
  • Blender
  • Whisk or fork

Start by slicing your bread into thick pieces.

 

 

Add eggs, milk, cinnamon, and nutmeg to mixing bowl and whisk.

 

 

Add bread to bowl and allow to soak while you prepare the rest. Flip bread a couple of times while soaking.

Clean mushrooms and slice.

Add mushrooms to pan along with about a 1/4 cup of water and begin to cook on med/high heat. Adding water gets to mushrooms cooking and allows them to release their fluid easier. Season with salt and pepper and a few dashed onion powder. Mushrooms will shrink in size and darken, approx 7-10 minutes.

To make the dressing, add to blender: hazelnut oil, balsamic, few shakes onion powder, dried parsely, basil, and salt and pepper to taste. 

Blend. Taste. Adjust if necessary.

Add a little butter to your frying pan and begin cooking french toast. About 5-7 minutes each side on med/high heat or until golden brown.

Once your breach is crispy on one side- flip, and top cooked side with ham, mushrooms and cheez. Allow bread to finish cooking.

In a ziplock bag add mixed greens and about 1 and 1/2 tsp of dressing to bag (or to liking but in my opinion less is more) and shake. This is my favorite way to dress salad. **Some sliced fruit or berries would go great with this salad, but I didnt have any.

Pour a generously sized pool of maple syrup on plate and place french toast on top so it’s sitting in it. Top with few shakes dried parsely and course salt. Plate salad, and viola! A yummy savory and sweet dish!

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