If you can't decide between sweet and savory for breakfast, try this Autumn French Toast Egg Sandwich. Fall-spiced french toast, crispy bacon, and fried eggs make this breakfast sandwich delicious.
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INGREDIENTS
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– 4 strips bacon– ½ tsp ground fenugreek (optional)– ½ tsp ground pepper (coarse if possible)– 6 large eggs, divided– ½ cup whole milk– ¾ tsp cinnamon– ¼ tsp ground nutmeg– ¼ tsp ground ginger– Pinch salt– 4 slices challah bread (or bread of your choice)– 2 Tbsp unsalted butter– 1 ½ oz. cheddar cheese, sliced– Maple syrup
INSTRUCTIONS
Step 1
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Heat a skillet or griddle on low. Put bacon strips on pan and sprinkle with half the fenugreek and ground pepper.
Step 2
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Flip bacon after 8 minutes on low heat and add remaining fenugreek and pepper. Continue cooking 8 minutes until crispy. Keep flipping bacon until crispy.
Step 3
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Mix 2 eggs, milk, cinnamon, nutmeg, ginger, and salt in a medium bowl.
Step 4
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Layer bread slices in a pan. Cover with egg-milk mixture and wait 5 minutes. Flip bread slices and wait 5 minutes.
Step 5
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Cook 2 tablespoons butter in a skillet or griddle over medium heat. Fry bread slices 2–3 minutes per side on hot surface.
Step 6
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While french toast cooks, fry eggs. Skillet on medium-high heat. Gently break eggs into skillet and cook until whites set and yolks soft.
Step 7
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Spread two eggs on french toast, top with bacon, cheese, and the other slice.