Savory French toast with herbs and scallions, topped with white cheddar, sautéed wild mushrooms and a sunny egg.


  • 2 Eggs
  • ½ C. Milk
  • Salt and Pepper, to taste
  • Fresh Thyme
  • 2 Tbsp. Water
  • 6 oz. Wild Mushrooms, sliced
  • Garlic
  • 1 Tbsp. Butter, plus more
  • 1 Loaf Mountain White Bread
  • 2 C. Finely Grated White Cheddar
  • 4 Eggs, fried sunny-side-up
  • 2 Scallions, finely chopped


  1. In a large frying pan, sauté the sliced mushrooms with water over medium heat until just softened.
  2. Slide the mushrooms toward the outside of the pan and melt the butter in the center.
  3. Add the garlic and cook for 30 seconds before incorporating the mushrooms. Season with salt and pepper, to taste and sauté until mushrooms are tender. Set aside.
  4. In a shallow dish, whisk together the eggs, milk, herbs and seasonings.
  5. Place a griddle over medium heat and add 1 Tbsp. butter.
  6. Working one at a time, coat each slice of bread with the batter on both sides before adding to the skillet.
  7. Cook for 1-2 minutes, flipping mid-way through, until golden brown.
  8. Sprinkle the French toast with finely grated white cheddar and transfer to a plate.
  9. Assemble 2-3 slices of cheesy French toast on each plate and top with sautéed mushrooms.
  10. Top each serving with a fried egg and garnish with chopped scallions.

Difficulty: Moderate

Prep: 10 min

Cook: 20 min

Servings: 4