Bobby Flay Gives French Toast A Flavor (And Fiber) Boost With One Tasty Addition

French toast may be a breakfast staple at your house, or it might seem like just too much work to undertake when the box of cereal is within arm's reach. But simple French toast really isn't that difficult; you can even pile on the spreads and turn it into a decadent PB&J sandwich for something nice and sweet with some salty undertones. However, Bobby Flay takes French toast in a whole new direction with some serious savory — and even spicy — notes. How does he do it? By adding mustard greens, plus a few other accouterments, to turn a typically sweet start to the day into a complete meal in the form of a French toast sandwich. The mustard greens add some spicy flavor, plus about 2 grams of fiber and nearly the same amount of protein per cup.

If you're going for the whole shebang with Flay's stuffed French toast, it's going to be pretty rich, considering he uses crème fraîche, Dijon mustard, Gruyère cheese, and double-smoked bacon. But if you want to customize the flavors, you can swap out the crème fraîche and Dijon for sweet fig jam, a classic garlicky aioli, or even a punchy horseradish cream. Any of these options can help create a sandwich with plenty of sweet, salty, bitter, and spicy elements to complement those greens.

If you want to stick to the basics, just saute your mustard greens gently in a little olive oil before adding them to the sandwich. Some balsamic vinegar and diced garlic can bring more flavor and get them nice and soft for the filling. Another option is to cook your bacon first and save the rendered fat to use for sauteing diced onions and garlic. You can then deglaze with vinegar and add the mustard greens for a full mélange of flavors. If you're worried about burning your greens, you can blanch them first in boiling water, then give them a quick saute with your fat and aromatics, which will also tamp down some of the spicy bitterness. And if you want more crunch (and more pungent flavor) on your sandwich, you can even use fresh mustard greens.

One key to Bobby Flay's method that is crucial for extra salty, umami flavor is the Parmigiano-Reggiano in the toast's custard. Although it isn't strictly necessary, it will add a nice crunch to the exterior of the sandwich. Flay uses Gruyère for the melted center, but regular Swiss cheese, Comté, Emmental, or even a standard cheddar that melts nicely will work fine. You just want to get the flavor right for your personal palate. And if you don't have mustard greens at home, you can substitute kale or spinach, or go with some arugula or even radish greens if you want a more peppery flavor.