I am not a big sweet for breakfast fan, so this savory Apple-Gruyere French Toast with Red Onion recipe in the New York Times caught my eye. And despite last night's Paella feast, I was able to work up an appetite mostly by disassembling the stove top and cleaning up the mess I made making the paella.
Pretty simple - some thick slices of challah (I got mine at Theresa's Bakery at the West Side Market for $4), thinly sliced red onion, grated gruyere (from the Cheese Shop at the Market), an apple and a couple of eggsfrom the farmers market, and I used half and half vs. the whole milk called for.
You stuff a pocket with the onion and cheese, heat some oil and put half the apple slices in, then put the bread on top with the rest of the apples, cover and cook about 5 minutes, carefully (it's tricky to get the apples to stay in place), and finish for 3-5 minutes. Enough time to fry a couple of eggs to put on top. (not pictured because I tend to flip my eggs and they don't always land picture perfectly)