Recipe courtesy of Ezra Potash
and
Adeev Potash
Recipe courtesy of Ezra Potash
and
Adeev Potash
Watch how to make this recipe.
Sweet and Savory Breakfast Sandwich
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 109 mg
- Sodium
- 317 mg
We love savory, we love sweet, so we created this sandwich we call “the compromise.” We start off with a bacon lattice, so tell me this isn’t going places. Then we make a crispy Parmesan frico topped with a fried egg. Finally, we squish it in between two perfectly fluffy slices of brioche French toast that have been schmeared with honey butter.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 109 mg
- Sodium
- 317 mg
Ingredients
Honey Butter:
Sandwiches:
Directions
- Preheat the oven to 400 degrees F.
- For the honey butter: Whisk together the butter, honey, vanilla and a pinch of salt in a small bowl. Set aside.
- For the sandwich: Line a baking sheet with parchment. Weave together 6 half-slices of bacon to form a lattice square. Repeat with the remaining 6 half-slices. Place an inverted wire rack over the bacon to keep it from curling in the oven. Bake until brown and crisp, 15 to 20 minutes. Remove from the oven and reserve. Lower the oven temperature to 200 degrees F.
- Meanwhile, whisk together the milk, eggs, vanilla, cinnamon and a pinch of salt in a shallow bowl or baking dish.
- Place a large nonstick skillet over medium heat. Melt 1/2 tablespoon butter in the pan. Quickly dip 2 slices of brioche into the egg mixture, soaking for just a few seconds on each side, then add to the pan. Cook until golden, 3 minutes per side, and reserve. Melt the remaining butter and repeat with the remaining 2 brioche slices. Place the French toast on a baking sheet and keep warm in the oven while you make the eggs.
- Heat a medium nonstick skillet over medium. Add half the grated Parmesan to the skillet in an even layer and cook until the cheese begins to melt and brown slightly, about 2 minutes. Crack one egg on top of the cheese and season with salt and pepper. Cover the pan with a lid and cook until the whites are just set and opaque but yolk is still runny, about 3 minutes. Remove to a plate and repeat with remaining cheese and egg.
- To build the sandwiches, spread the honey butter on 2 slices of French toast. Top each with a bacon lattice and one frico egg. Spread honey butter over the other 2 slices and place one on top of each sandwich. Drizzle with maple syrup if desired. Serve immediately.
