Potash Twins’ French Toast Breakfast Sandwich

Try to make the Potash Twins’ sweet and savory French toast breakfast sandwich featured on “Tamron Hall” below.

Servings: 2

INGREDIENTS

Honey butter:

French toast:

Frico Eggs:

Maple syrup, for serving

DIRECTIONS

Preheat the oven to 400 degrees F.
First, whisk together softened butter, honey, vanilla and a pinch of salt. Set aside.
Next, make the bacon lattice. Weave together 6 half slices of bacon on a baking sheet to form a lattice square. Repeat with the remaining 6 half slices. Place an inverted baking rack over the top to keep it from curling up in the oven. Bake for 15 to 20 minutes. Remove from the oven and reserve. Turn the oven down to 200 degrees F.
Meanwhile, whisk together eggs, milk, vanilla, cinnamon and a pinch of salt in a shallow bowl or baking dish. Dip each bread slice into the mixture, soaking for a few seconds on each side.
Place a skillet over medium heat. Melt 1/2 tablespoon butter and cook 2 slices of the soaked brioche in the butter for 3 minutes per side. Repeat with remaining slices. Keep warm in the oven while you make the eggs.
Place a nonstick skillet over medium heat. Add the grated parmesan to the skillet in an even layer and cook for 2 minutes, until the cheese starts to melt and brown slightly. Crack two eggs over the top, and season with salt and pepper. Cover the pan with a lid and allow to cook for about 3, until the whites are just set but yolk is still runny.
Build the sandwich – Spread some honey butter over one slice of French toast. Top with a bacon lattice and one frico egg. Top with another slice of French toast and drizzle with maple syrup. Serve.

EQUIPMENT