Lunchbreak: Brunch recipes from Tavern on Rush executive chef John Gatsos

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Tavern on Rush
1031 N Rush Street
(312) 664-9600

Oak Street Scramble

4 oz. cooked ground turkey crumbles
4 oz. (2 large) scrambled eggs
2 Tablespoons thinly sliced sun-dried tomatoes
2 Tablespoons grated goat’s cheese
1 teaspoon butter
1/2 cup steamed spinach
salt and pepper to taste

In a moderately heated non stick pan (10″), butter, add ground turkey, sun-dried tomatoes and spinach. Heat for fully warmed through. Add the eggs on top of the mixture and stir until lightly brown. Sprinkle in the goat’s cheese to melt.

French Toast Fingers


For batter:
1/2 teaspoon vanilla extract
3/4 cup milk
2 oz. (1 large) egg
1 Tablespoon sugar

For garnish:
powered sugar shaker
maple syrup

Brioche bread

Mix all ingredients of the batter recipe until well combined. Cut brioche bread into large finger sized strips. Dip bread strips into batter. In a moderately heated nonstick pan, griddle French toast on all sides until beautifully golden brown. Dust with powdered sugar and drizzle with maple syrup.

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