Savory Ham & Gruyere French Toast

It's not your average weekday breakfast. But we all like to indulge and breakfast makes a good dinner now and then.

Chef Jeff Jackson shared a savory ham and gruyere French toast.

HAM & GRUYÈRE SAVORY FRENCH TOAST

INGREDIENTS

For the French Toast

• 4 eggs
• ½ cup milk
• ¼ cup heavy cream
• 1 tablespoon fresh thyme, chopped
• ¼ cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 8 thick slices croissant bread
• Butter or oil, for cooking

For the Topping

• 8 slices deli ham
• 1 cup shredded Gruyère cheese

For the Mustard Cream Sauce

• 1 tablespoon butter
• 1 shallot, finely diced
• 2 tablespoons sherry
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh thyme or other herbs (optional garnish)

METHOD

1. In a shallow bowl, whisk together the eggs, milk, heavy cream, thyme, Parmesan cheese, Dijon mustard, salt and pepper until well combined.
2. Dip each slice of croissant bread into the custard mixture, coating both sides.
3. Heat a lightly buttered skillet or griddle over medium-low heat.
4. Place the bread on the skillet and cook low and slow until golden brown on both sides and cooked through.
5. Transfer the cooked French toast slices to a baking sheet.
6. Top each piece with ham and a generous sprinkling of Gruyère cheese.
7. Place in a 375°F oven for about 3 minutes, or until the cheese is melted. For the Mustard Cream Sauce

1. Melt the butter in a small saucepan over medium heat.
2. Add the shallot and cook until softened, about 2 to 3 minutes.
3. Deglaze the pan with the sherry and cook for 1 minute.
4. Stir in the heavy cream and let the mixture reduce slightly.
5. Add the Dijon mustard, whole-grain mustard, lemon juice, salt and pepper.
6. Whisk until smooth and heated through.

To Serve

1. Spoon the mustard cream sauce over the finished French toast.
2. Garnish with fresh thyme or herbs, if desired.
3. Serve immediately.

This story originally aired on KSL TV and has been reformatted for a digital audience using artificial intelligence.