THE MOST IMPORTANT MEAL OF THE DAY (OR NIGHT)

If you're thinking breakfast, you're wrong. Brunch is the most important meal of the day. Why should we limit ourselves to the best meal ever invented to weekends? To get that brunch feeling Monday through Friday, I'm whipping up some savory (and dinner-appropriate) takes on the classic French toast and pancakes.

Egg-soaked bread? Sign me up. There are some brunch establishments that have taken French toast way too far though, overloading with enough sugar to give you diabetes. I know better than to devour a caramel-Nutella coated brioche with fried bananas at 2 in the afternoon. It's time to give it a rest! I'm a savory gal and prefer my French toast more salty than sweet (ahem, and covered with cheese).

Savory French toast is my new favorite dinner template when I have leftover bread laying around. JK, I never have leftover bread. I'll make a special trip to the bakery for this. I'm obsessed with sourdough, but any sliced loaf will do. If you have a whole loaf instead, slice into 1 1/2-inch pieces, then cut a pocket into each to stuff with the ham (or anything else your heart desires).

Here's what you need to achieve savory French toast nirvana tonight.

4 eggs
1 cup whole milk
1/2 cup grated parmesan cheese
1/4 cup chives, minced
2 tbs dill, chopped
2 tbs parsley, chopped
Salt and fresh ground pepper
8 pieces of sliced sourdough
8 slices of ham
Butter and olive oil for frying
More parmesan and herbs for serving

Preheat oven to 250 degrees. Line a sheet pan with parchment paper.

Whisk eggs with milk, parmesan, and herbs until combined. Season with salt and pepper.

Sandwich 2 slices of ham between 2 slices of bread. Arrange sandwiches in a shallow baking dish. Pour egg mixture over bread. Let soak for 5-10 minutes, flipping occasionally until liquid is absorbed.

Heat 1 tbs of oil and 1 tbs of butter in a large skillet over medium heat. Carefully fry sandwiches in batches until both sides are golden and crisp. Place on sheet pan and keep warm in the oven while the rest cook adding more butter and oil as needed.

To serve, top with more cheese and chopped herbs. (Serves 4)

French toast doesn't do it for you? More of a pancake person? Have you ever had a Dutch baby? Baby, are you missing out. These over-sized, puffed cousins of pancakes are crispy on the outside, creamy on the inside. And while sugar and lemon are the classic accompaniments, these are perfect vehicles for just about anything. Topped with smoked salmon and creamy creme fraiche, these are way less carb-y than the traditional bagel and lox. I love using my mini cast iron pans to create instant individual-sized servings, but you can easily make in a larger skillet for sharing.

Here's how to make a basic Dutch baby, prime for your super savory fixings.

3 eggs
3/4 cup milk, room temp
3 tbs melted butter, divided
1/2 cup flour
2 tbs cornstarch
1/2 tbs kosher salt
1/2 tsp fresh ground pepper

Place cast iron skillets in oven. Pre-heat to 450 degrees. Let skillets heat up for about 25 minutes.

Whisk eggs until frothy. Slowly stream in milk and 2 tbs of butter. Stir in flour, cornstarch, salt, and pepper. Stir until well combined.

When pans are hot, carefully remove from oven. Swirl remaining butter into each skillet. Quickly pour in the batter and return to the oven. Let bake for 15 minutes, undisturbed. They will get crazy puffy!

When edges are nice and brown, remove from oven. Top with desired ingredients and serve immediately as they will deflate as they cool. (Makes 2 6-inch skillets)

Want more savory topping ideas?

Thin slices of red onion, avocado, pico de gallo, squeeze of lime...

Crumbled breakfast sausage, sharp cheddar cheese, drizzle of maple syrup...

Roasted cherry tomatoes, burrata, basil...

I could go on, but you get the idea.