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Bread Gruyere cheese red onion eggs milk kosher salt ground black pepper extra-virgin olive oil apple eggs
Viewed: 45 - Published at: 9 years agoIngredients
- 2 1 3/4-inch-thick slices challah bread from middle of loaf
- 3 ounces grated Gruyere cheese (about 3/4 cup)
- 1/4 small red onion, very thinly sliced
- 2 large eggs, lightly beaten
- 3/4 cup whole milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 small apple, cored, quartered and very thinly sliced
- Fried eggs, for serving, optional
Method
- Place one slice of bread on kitchen counter, the bottom crust nearest you.
- Cut into bottom crust, parallel to counter, to make a pocket.
- Do not cut all the way to top of slice; bread should remain attached there.
- Tuck half the cheese and onion slices in pocket.
- Repeat with other slice.
- In a bowl, whisk together the eggs, milk, salt and pepper.
- Pour custard into a wide, shallow dish.
- Soak stuffed bread in custard, turning once halfway through, until most of the liquid has been absorbed, about 5 minutes.
- Heat oil in a large skillet over medium heat.
- Add half the apple slices in a single layer and cook for 1 minute.
- Place bread slices in pan, covering apples.
- Arrange remaining apple slices on top of bread; cook 1 minute more.
- Reduce heat to medium low, cover and cook for 5 minutes.
- Uncover and increase heat to medium; cook until bottoms are golden, about 2 minutes.
- Carefully turn bread and apples and cook until bread is golden and cheese is melted, 3 to 5 minutes.
- Serve topped with fried eggs if desired.
