SAVORY FRENCH-TOAST BLT
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
- Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
- To serve, layer lettuce, tomato, and bacon on each slice French toast and sprinkle with chives.
Nutrition Facts : Fiber 1 g
FRENCH TOAST BLTS
This savory take on French toast was inspired by one from Martha Stewart. For my version, I add Parmesan cheese to the batter and cut the brioche in half to make the sandwiches more petite and irresistible. It's an amazing combination with bacon, lettuce and tomato. Try it for breakfast or for your next brunch gathering.
Provided by Jaymee Sire
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
- Place the bacon on the prepared baking sheet and bake 10 to 15 minutes or until golden and crisp. Drain the bacon on paper towels. Decrease the oven temperature to 200 degrees F.
- While the bacon cooks, lay the bread in a single layer in a large shallow dish.
- Whisk together the eggs, milk, chives, Parmesan, and flour in a medium bowl. Season with salt and pepper. Pour over the bread and soak 20 to 30 minutes, flipping the bread halfway through.
- Melt the butter in a large skillet over medium heat until it sizzles. Working in batches if necessary, add the bread in a single layer and cook until golden and crisp around the edges, 3 to 5 minutes per side. Transfer the French toast to an ovenproof plate and keep warm in the oven until ready to serve.
- To serve, sandwich the tomatoes, lettuce, and bacon between the slices of French toast.
BLT ON FRENCH TOAST
Delightful Sandwich for breakfast, brunch or late supper. A simple French Toast made with egg, salt and pepper on bakery white bread. Italian or French bread recommended. BLT's and French Toast are favorites with my family. Combined they are a new twist on a classic sandwich.
Provided by michaelgtidwell
Categories Breakfast
Time 8m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 8
Steps:
- Dip bread slices in egg mixture until well coated.
- In well buttered skillet cook bread slices on medium high to medium low heat until toasty brown.
- Spread mayo on French Toast if desired.
- Add bacon, lettuce and tomato slices.
- If making for a crowd, place cooked French Toast on a cookie sheet and hold in a warm oven.
Nutrition Facts : Calories 415.3, Fat 26.6, SaturatedFat 12.1, Cholesterol 275.8, Sodium 585.5, Carbohydrate 29.6, Fiber 2.4, Sugar 4.8, Protein 14.6
FRENCH TOAST BLT WITH ROASTED GARLIC VINAIGRETTE
Provided by Sue Zemanick
Categories Egg Tomato Vegetable Breakfast Brunch Bake Father's Day Meat Bacon Summer Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.
- Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.
- Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.
BASIC FRENCH TOAST
Just a nice basic french toast recipe. Nothing fancy. This actually works better with stale bread, go figure.
Provided by dividend
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs in a shallow bowl. Add milk, vanilla, and cinammon sugar, and beat until frothy.
- Soak each slice of bread in the egg mixture, first on one side, then the other.
- Cook both sides in a greased non-stick skillet until golden.
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- Place bacon on griddle or in frying pan over low heat and sprinkle with half of the pepper and half of the fenugreek if using. After a few minutes, flip bacon and sprinkle with remaining pepper and fenugreek. Continue cooking until crispy.
- In a medium-sized bowl, lightly whisk together 2 of the eggs, milk, vanilla extract, and ground cinnamon.
- Melt butter on a skillet over medium heat and place bread on skillet and cook for about 2-3 minutes on each side, until well-browned. Move to separate plate or pop in the oven set to low if you want to keep warm for later.
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Servings 4Total Time 40 minsEstimated Reading Time 40 secs
- In shallow dish, whisk together eggs, cream, 5 tsp garlic base, parsley, chives and pepper. Melt 1 Tbsp butter in large nonstick skillet set over medium heat. In 2 batches, dip bread slices in egg mixture; cook for 3 to 5 minutes per side or until golden brown, adding more butter as needed. Keep warm in oven.
- Stir together mayonnaise, remaining garlic base and mustard; spread over 4 French toast slices. Top with bacon, tomato, spinach and fried egg. Cap with remaining slices of bread.
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