Gs Brunchmenu 010526 Recipe

1. Make custard and soak bread

In a shallow wide dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon grainy mustard, 3/4 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper until smooth and homogenous. Taste and adjust seasoning. Arrange the 8 slices of brioche in a single layer (or two layers if necessary) and pour the custard over them, letting each slice absorb for 1–2 minutes per side until well soaked but not falling apart. Flip and repeat so both sides are saturated. Transfer soaked slices to a wire rack briefly to drain excess custard for 1 minute.

2. Cook bread and assemble stacks

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams and sizzles, place 4 soaked brioche slices in the skillet (work in batches if needed). Cook 2–3 minutes per side until golden brown and crisp, adding the remaining 2 tablespoons butter in the pan between batches as needed. Remove to a baking sheet. On each toasted slice, place 1 slice smoked ham and sprinkle about 3 tablespoons grated Gruyère (reserve remaining cheese). Stack two layers: toast + ham + cheese + toast. Place assembled stacks on the baking sheet and put into a 375°F (190°C) oven for 4–6 minutes just to melt the cheese and heat through. Remove and keep warm.

3. While the bread is cooking, heat a medium skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and spread the halved cherry tomatoes in a single layer cut side down. Let char without stirring for 2–3 minutes until blistered and starting to brown. Stir/flip and cook another 1–2 minutes until softened. Reduce heat to medium-low, add the minced shallot and garlic and cook 30–45 seconds until fragrant (do not burn). Transfer tomatoes, shallot and garlic to a bowl. Stir in 1 tablespoon red wine vinegar, remaining 1 tablespoon olive oil, 1/4 cup sliced basil, 2 tablespoons parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Taste and adjust acidity and seasoning. Keep at room temperature; the relish will continue to meld while finishing other components.

4. Poach eggs

Fill a wide shallow saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar to the water. Crack one egg at a time into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip the egg from the ramekin into the center. Poach 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolk. Remove with a slotted spoon, drain on paper towel, and repeat with remaining eggs. Keep warm in a bowl set over a pan of warm water if needed.

5. Plate and finish

On each plate, place a small handful (about 1/4 cup) of microgreens or arugula as a bed. Set one savory French toast stack on top. Spoon 2–3 tablespoons of the charred tomato relish alongside and a little over the stack. Place a poached egg on top of each stack. Sprinkle the remaining grated cheese lightly around the plate if desired. Garnish with 1/2 tablespoon sliced chives per plate, freshly cracked black pepper and a light pinch of flaky sea salt. Serve immediately so the yolk runs into the layers.