Photograph byMarcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey

Lost Weekend: Endless Breakfast

Beer-Battered French Toast with Gruyère and Sausage

Mains from Issue 13 - Summer 2018 – The Getaway issue

That humans appreciate the combination of salty and sweet tastes is a preference that’s hard-wired: Researchers have found that our tongues’ SGLT1 sweetness receptor is turned on only when sugar intermingles with salt. Our French toast, beer-soaked, smothered with Gruyère, and sidelined with sausage swimming in a maple bath, will surely get it activated.

serves 2

  • 3 large eggs
  • ¾ cup half-and-half
  • cup porter or brown ale
  • Tbsp brown sugar
  • ¼ tsp salt
  • 4 (1-inch thick) slices brioche
  • 3 Tbsp unsalted butter, divided
  • 2 fully cooked smoked sausage links (like andouille), sliced thinly, lengthwise
  • ½ cup grated Gruyère
  • maple syrup for serving

  • 1

    Preheat a broiler with rack placed 8 inches from the heat.

  • 2

    Whisk together eggs, half-and-half, beer, sugar, and salt in shallow baking dish. Lay in the slices of bread and soak well, turning once, 10 minutes.

  • 3

    Melt 1 Tbsp butter in a large oven-proof skillet. Sear sausages until crisp on both sides. Set aside.

  • 4

    Wipe skillet clean and melt the remaining butter over medium heat. Cook the French toast until golden-brown on both sides and cooked through, about 3 minutes per side.

  • 5

    Top with cheese and broil just until cheese is bubbly. Serve with sausages and maple syrup.