Bacon, Egg & Cheese French Toast
Bacon, egg and cheese between two thick slices of french toast for the ultimate breakfast sandwich.
Ingredients
- 12 Large eggs
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 6 strips bacon
- Salt to taste
- Pepper to taste
- 6 slices thick cut brioche
- 6 slices favorite cheese
Instructions
- Combine three eggs (enough for six slices of bread), sugar, vanilla extract and heavy cream in a bowl. Whisk together until everything is well incorporated.
- Coat the brioche slices in the egg mixture. Don't coat too heavily or bread will become soggy and may be undercooked in the center. A few flips of each slice should be enough.
- Add some butter to a pan on medium heat. Once butter is melted and foaming add coated brioche. Allow to cook about 2-3 minutes, checking for browning. Flip and repeat on the other side.
- In a separate bowl, crack two whole eggs, and separate the yolk from a third egg, adding the egg white to the bowl. For the egg portion of the sandwich, each sandwich should get two whole eggs with one egg white, with the yolk held to be added later. Beat the eggs with a pinch of salt and pepper to taste until thoroughly incorporated. Add to a buttered non-stick pan and cook like an omelet, quickly stirring the eggs with a silicone spatula to form small curds. Once about 2/3rds of the egg is set, flatten it out and allow to cook for another minute on lower heat. Fold eggs into a square about the size of your french toast and flip to finish cooking. Add the egg yolk to the center of your egg square and cover for about a minute on low heat.
- Cook bacon strips to desired crispiness.
- Assemble your sandwich with cheese first (we used chives and dill cheese from September Farm in Lancaster, PA), then eggs then bacon, and final slice of french toast.
