I’m a sucker for a good BLT. If I had to pick my favorite sandwich, it would probably be one composed of chewy bacon, juicy tomato, crisp lettuce, and tangy Miracle Whip. It’s such a fantastic combination of flavors and textures.
When I saw this recipe that takes all the delicious elements of a BLT and slaps them on a slice of savory French toast, I was completely sold. I couldn’t wait to try it. I made some modifications to the original recipe (of course I did; when don’t I?) and Joe and I both really enjoyed the result. The savory French toast adds a really nice additional flavor component to the sandwiches. I think I still prefer toast for my BLTs, but I’m glad I tried this alternative.
I forgot to get crusty bread at the store, so I used plain old sliced sandwich bread for my French toast. A word of advice: Don’t do this. My bread just barely held together after I’d dunked it in the egg mixture. I made it work, though!
Savory French Toast BLTs
adapted from Martha Stewart
(makes 2 sandwiches)
8 slices bacon
4 large eggs, lightly beaten
3/4 cup heavy cream
1/4 cup chopped fresh chives, plus more for serving
Coarse salt and ground pepper
Dash of hot sauce
3 tablespoons unsalted butter
4 slices crusty bread, cut 1/2 inch thick
4 lettuce leaves
4 slices tomato
1. Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
2. Meanwhile, in a large shallow dish, whisk together eggs, cream, chives, and hot sauce; season with salt and pepper. Lay bread in a single layer in egg mixture and soak a minute on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
3. To serve, layer lettuce, tomato, and bacon on one slice of French toast, then top with another slice.