Tuesday, September 28, 2010

French Toasted Breakfast Sandwich

 I'm having too much fun with the Foodbuzz Tastemaker Program. My Mom and I made a few recipes with some of the Nature's Pride bread that we bought out in Connecticut and then when I got home, I had received a coupon from them so I went and got some more. I think my favorite bread from them so far was the Country White Bakery Buns. Since I usually make our own bread, pretty much the only bread we usually buy are hamburger and hot dog buns. These make the best buns for sandwiches(we made sloppy joes with some of them too) and were perfect for our newest creation: French Toasted Breakfast Sandwiches!

This sandwich combines some of my favorite breakfast foods, all into one great sandwich. It layers a fried egg with canadian bacon and sandwiches it between two buns that are covered in spreadable apricot preserves. Then you take the whole thing, dip it in french toast batter and grill it all until it's toasty. Doesn't that just sound great?

French Toasted Breakfast Sandwich

4 Nature's Pride Country White Bakery Buns
4 large slices Canadian Bacon
4 eggs
Spreadable Apricot preserves

 French Toast Batter
3 eggs
1 cup half and half or milk
2 teaspoons sugar


Heat a small amount of oil or butter in skillet over medium heat. Crack egg in pan and cook until whites are set and yolk is slightly firm, 2-3 minutes. Flip egg and continue to cook an additional 1-2 minutes. Repeat with remaining three eggs. Set aside.

Spread each side of bakery buns with apricot spread. Place one slice of canadian bacon on each sandwich and then one fried egg. Place top of bun on each to complete the sandwich.

Heat griddle to 350 degrees. (You could also cook these in a skillet as well if you don't have a griddle)

Mix the three eggs, milk and sugar together until well blended. Take completed sandwich and dip into the egg mixture.

Place sandwich on griddle and cook for 3-5 minutes on each side until golden brown.



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