Breakfast: French Toast Sandwich
Maple French Toast Sandwich

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.

2. Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.

3. Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.

4. Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.

5. Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.

6. Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

chef: Paul Hollywood

8 slices maple-cured bacon
7 eggs
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
4 slices bread
5 tablespoons oil, or as needed
1 teaspoon maple syrup, or to taste
nutrition facts

Prep: 20 mins
Cook: 20 mins
Total: 40

Servings Per Recipe: 2
Calories: 980
Protein: 39.9g
Carbohydrates: 57.1g
Dietary Fiber: 6g
Sugars: 17.4g
Fat: 16.1g
Saturated Fat: 2.9g