Recipes

Chef Anne Burrell's Stuffed French Toast

Aired March 11, 2015

Ingredients

For the Filling:
8 slices bacon, cut into 1/4-inch lardons
Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped

For the French Toast:
4 large eggs
1 cup whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices tight-crumbed white bread
1 1/2 cups grated Gruyère cheese

For the Fried Eggs:
Extra-virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)
 

Preparation

FOR THE FILLING:

1. Toss the bacon into a large sauté pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6-7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8-10 minutes.

2. Add the tomato, season with more salt, and cook for another 8-10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and re-season if needed. Stir in the oregano and let cool.

FOR THE FRENCH TOAST:

1. Preheat the oven to 200˚F.

2. In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.

3. Lay 4 slices of bread on a work surface. Using half the Gruyère, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.

4. Working in batches, soak each “toast” in the egg mixture for about 1 minute; flip and soak the other side.

5. While the toasts are soaking, coat a large sauté pan with olive oil and bring the pan to medium heat. Working in batches so you don’t crowd the pan, cook the toasts for 2-3 minutes per side. The toasts should be golden brown, lovely, and crisp—YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.

FOR THE FRIED EGGS AND ASSEMBLY:

1. Coat a large nonstick sauté pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3-4 minutes.

2. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
 

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