Breakfast, Breakfast for Dinner, Brunch, Easy, Fennel

Warning, Turkey-Free Zone

I’m not what you call a turkey fan. I mean, I’ve cooked ’em… and, I eat ’em…
But I really don’t want that half butchered carcass hanging around in the fridge for a week while I work up the nerve to re-purpose it into something less recognizable as turkey. It has just never made sense to me. I’ve always made sure to gauge the # of people attending against the number of servings per pound so that whatever bird I bought would be gone… history.. vamoose!… at the end of the dinner.
Cleaned platters and bowls… I’m a happy guy.

So… no Turkey (insert appropriate quasi-ethnic dish here). We’ll do something else instead.

Now… Breakfast-4-Dinner is something I can always get behind. Most nights, a waffle or fried eggs and toast will do the trick. Or, if I’m feeling super gluttonous – then it’s scrambled eggs, bacon, biscuits, hash browns and pepper gravy. And then there’s those times when I don’t want anything sweet or super heavy.
Those nights it’s Savory French Toast.

Savory French Toast
with Fennel and Mushrooms
Serves 2
Ingredients
6 Thick Slices Hearty French or Crusty Italian Bread
2 Eggs
1 Cup Milk
1 Tablespoon Butter
Salt / Pepper
1 Teaspoon Fresh Thyme
1 Cup Crimini (or Baby Portebella) Mushrooms – Sliced
1 Fennel Bulb – Thinly Sliced
1 Medium Onion – Sliced
1 Tablespoon Olive Oil
Zest and Juice from 1 Lemon
1/2  to 1 Cup Tillamook Cheddar – Grated
Shallow Pyrex Baking Dish
Large Skillet
Spatula

Beat together the eggs, milk, thyme, salt and pepper in a small bowl
Lay the bread slices in a single payer on the bottom of the Pyrex pan
Pour the egg mixture over the bread and let sit for 5 minutes
Turn the bread over and allow the slices to soak up as much of the egg mixture as possible
While the bread is soaking, heat the oil over medium high heat and add the mushrooms and a little salt and pepper

Saute until the mushrooms release most of their liquid (about 5 minutes)
Add the fennel and onions and continue to saute until the onions are translucent (another 5 minutes)
Add the zest and juice, toss to combine
Remove from the heat and transfer to a small bowl
Add the butter to the pan, lower to medium and fry all of the bread slices until golden brown on each side
Transfer 3 slices to a serving plate and top with 1/2 of the mushroom – fennel mixture
Top with 1/2 the grated Tillamoook

And…
if you’re feeling particularly adventurous – or just want to beef of the toppings a bit, sub in 3 strips of snipped bacon for the oil and add in a couple of chopped medium hot chilies (like Santa Fe)

2 Comments

  1. This looks delicious. Mushrooms are so … wonderful. Never tried them with fennel, though. Would be worth a try.

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