French Toast BLT Sandwiches

Time to Cook: 
30 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
4
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French toast doesn't have to be all sweet, it can be savoury too! Try an open faced BLT with thick bread dipped in a cream and egg mixture, and then topped with traditional BLT ingredients. Adding some sliced avocado or a poached egg on top makes it even more decadent and creamy. This version can be made for breakfast, lunch, or dinner with some roasted potatoes and salad. Try cooking your bacon in the oven-not only is it far less messy, but the bacon tends to cook more evenly and stays flat. Once you try it you won't want to go back to using a fry pan!

French Toast can be savoury too topped with bacon, lettuce, and tomato

Ingredients

4 large eggs, lightly beaten

3/4 cup heavy cream

1/4 cup chopped green onion

3 Tbsp unsalted butter

4 slices slightly stale crusty bread, 1 inch thick

4 lettuce leaves

8 slices of tomato

8 slices of bacon

optional: sliced avocado and 4 poached eggs


Directions

1. Cook your bacon in the oven. It's far less messy than on the stove top, and you'll have some nice, uniformly cooked pieces. Drain on paper towels

2. While the bacon is cooking, in a pie plate gently whisk the cream and eggs together. Add the green onions and some fresh cracked pepper, with a little salt.

3. Dip the bread into the egg mixture and let it soak about 3 minutes per side. While it's soaking, get a large skillet hot over medium heat and melt the butter in it until sizzling. Fry up the egg soaked pieces of bread until golden, turning once.

4. Place a piece of French toast on each plate. Top with lettuce, tomatoes, bacon, sliced avocado and/or poached egg and a sprinkle of chives. Enjoy!

Adapted from Martha Stewart