Why should French toast always be sweet? In her new “Sunny-Side Up” cookbook, Waylynn Lucas turns the brunch mainstay into savory breakfast sandwiches.
She’s always loved France’s classic Croque Monsieur and Madame sandwiches, she says — and BLTs are divine. Why not combine the two concepts for a BLT French Toast Sandwich? The spicy aioli adds plenty of oomph here, but it’s also great, she says, over sunny-side-up eggs and scrambles.
This isn’t the only savory French toast sandwich in the new book, either. Lucas also offers up recipes for Turkey, Egg, Spinach and Swiss French Toast and an Eggs Benedict-inspired version with a sunny-side up egg, ham and hollandaise. These are all probably best eaten with a knife and fork, rather than fingers, but you do you. Brunch is meant to be laidback.
BLT French Toast Sandwich with Egg and Spicy Aioli
Serves 2
Spicy aioli:
¼ cup mayonnaise
1½ teaspoons sriracha
Squeeze of fresh lemon juice
Large pinch of fine sea salt
Pinch of freshly ground black pepper
Directions: In a small bowl, stir together all the aioli ingredients. Set aside.
Sandwiches:
6 slices bacon
2 large eggs
1 recipe Savory French Toast (see below)
Fresh arugula
4 slices tomato
Directions: In a large skillet over high heat, cook bacon approximately 4 minutes per side, or until dark brown and crispy (cooking time for bacon may vary depending on thickness). Set aside cooked bacon on a plate lined with paper towels.
In a small skillet, cook the eggs sunny-side up to desired doneness. At the same time, prepare the Savory French Toast.
To serve, spread a generous layer of aioli on one slice of French toast. Layer arugula, 2 tomato slices, 1 egg and 3 slices of bacon on top. Top with another slice of French toast. Repeat to make a second sandwich, and enjoy.
Savory french toast:
4 large eggs
2 tablespoons whole milk
Large pinch fine sea salt
Four ½-inch thick slices stale bread, such as brioche or sourdough
1 tablespoon unsalted butter, divided use
Directions:
In a large shallow bowl, whisk together the eggs, milk and salt. Soak the slices of bread in the egg mixture for 30 to 45 seconds on each side. Set aside on a plate.
In a large skillet, melt half the butter over medium heat until bubbling. Add 2 soaked bread slices. Cook for 4 minutes, or until dark golden brown, then flip and cook on the other side for 4 more minutes, or until dark golden brown. Transfer to a plate and repeat with the remaining bread and butter.
— Adapted from SUNNY-SIDE UP by Waylynn Lucas. Copyright © 2019 by Waylynn Lucas. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.