I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got yourself into the night before. Think of this mash-up as an elevated breakfast sandwich. Two great features that both of these classic dishes have in common is that most of the ingredients are frequently found in even a sadly empty fridge. Which is ideal for those of us who may have had a late night, when the thought of going any farther than the couch makes you cringe.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:25 minutes
- 4 eggs, beaten
- 1/4 cup milk
- 8 slices Italian bread
- 1 pound bacon (about 16 slices)
- 4 tablespoons butter
- 1 large tomato, thinly sliced
- 4 leaves romaine lettuce
- 2 tablespoons mayonaise
- Kosher salt and freshly ground black pepper
- Sliced scallions, to garnish
Whisk together eggs and milk and season with salt and pepper. Dip both sides of each piece of bread in the egg mixture and the bread sit in the egg mixture while you prepare the rest of the ingredients.
Working in batches, cook the bacon over medium heat until crisp, draining the bacon on paper towels. Carefully pour out the bacon fat and wipe the skillet clean with a paper towel.
In the cleaned skillet melt half the butter over medium heat. Once the butter begins to sputter, add half the soaked bread slices, and cook until browned, about 5 minutes. Flip and cook until second side has browned, a few minutes longer. Transfer to a wire rack set in a rimmed baking sheet and repeat with remaining bread and butter.
Divide slices of bread between 4 plates, top each slice with some torn romaine lettuce, followed by a slice of tomato, two pieces of bacon and a dollop of mayonnaise. Season each plate with salt and pepper and garnish with sliced scallions.