French Toast with Sausage and Cheese
Recipe by Charlotte Culinary Expert Heidi Billotto
1 lb. local sausage, browned ( or you can use vegetarian sausage patties as well)
1 container plain Bosky Acres goat cheese
½ cup Ashe County super sharp cheddar cheese
1 cup whole milk
3 local farm eggs
1/4 teaspoon salt
4 large croissants
4 Tbsp. butter or a flavorful extra virgin olive oil
Slit croissants in half lengthwise to make a pocket but do not cut them completely in half. Stiff each with a patty of browned sausage (or crumbled browned sausage) and some of each of the cheeses. Press together lightly to close. Whisk together the milk, eggs, and salt. Dip bread into mixture, allow to soak for a bit on each side; and then place in a sauté pan with hot melted butter or olive oil.
Brown toast on both sides. Keep warm in oven until ready to serve.
To make a sweet version of the same, add a bit of vanilla and local honey to the egg mixture. And stuff the croissants just with Bosky Acres honey and walnut goat cheese.
Toss fresh fruit in peach or orange liqueur. Cook the stuffed croissants as directed above. Top toast with fresh fruit and enjoy!