Deviled Egg-Stuffed French Toast recipe
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Ingredients
- 7 hard-boiled egg yolks ⅓ cup creme fraiche 1 tablespoon maple syrup 1 ½ teaspoons Dijon mustard salt 2 tablespoons chopped fresh chives ¼ teaspoon ground paprika 6 thick slices bacon, cut into 1/4-inch pieces 1 tablespoon maple syrup 3 eggs ⅓ cup heavy whipping cream ¼ teaspoon ground nutmeg ¼ teaspoon salt 1 (1 pound) loaf brioche, sliced 1-inch thick
Nutrition Info
- 545.3 caloriescarbohydrate: 41.5 gcholesterol: 461.4 mgfat: 33.8 gfiber: 1.1 gprotein: 19.2 gsaturatedFat: 12.8 gservingSize: -sodium: 804.3 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Deviled Egg-Stuffed French Toast
Directions
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Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor, pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.
Place bacon pieces in a nonstick skillet over medium heat, cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.
Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.
Return the skillet to medium-high heat. Add coated brioche slices, cook until golden brown, 2 to 3 minutes per side.
Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.