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The Breakfast Sandwich 50 · make it at home

The sweet and savory breakfast sandwich

20 min · 2

Sweet bread, salty bacon and melted cheese. Our home take on the Monte Cristo and maple-cruller sandwiches: French toast as the bread.

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The real one

You need

• 4 slices brioche or challah
• 3 eggs for dipping, plus 2 for filling
• 1/3 cup milk
• 1 tsp sugar, pinch of cinnamon
• 4 slices bacon or turkey
• 2 slices cheddar
• 2 tbsp butter
• 2 tbsp strawberry jam or maple syrup
• Powdered sugar, optional sliced jalapeño

How to make it

1. Cook the bacon until crisp and set aside.
2. Whisk 3 eggs with the milk, sugar and cinnamon. Dip the bread 10 seconds a side and cook in butter over medium heat, 2 to 3 minutes a side, until golden.
3. Fry the 2 filling eggs and melt the cheese on top.
4. Spread jam or a drizzle of syrup on one slice of French toast, add bacon, egg and cheese, a few jalapeño slices if you like, close, and dust with powdered sugar.

Tips

• Day-old bread soaks without falling apart.
• A maple-glazed cruller from a good bakery, split and toasted, makes it the Lumberjack.

Chef Amazing's own home version, in our words; not any place's recipe.