French Egg and Bacon Sandwich

French Egg and Bacon Sandwich

85
Amber 0

"French Toast with egg and bacon in the center with maple syrup on top. Sprinkle with powdered sugar if desired."

Ingredients 20 m {{adjustedServings}} servings 738 cals

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 738 kcal
  • 37%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 461 mg
  • 154%
  • Sodium:
  • 954 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
  3. Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.
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Reviews 85

  1. 110 Ratings

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Jillian
3/7/2011

Great recipe - perfect marriage of sweet and salty! Like most everyone else I made my usual French Toast for these adding in some milk, a bit of sugar, some vanilla, cinnamon and a pinch of nutmeg to the beaten eggs. Once the sandwiches were assembled I used REAL maple syrup on the side to dip them into - not something I'd make everyday but overall very tasty.

XOXBEBEBABYXOX
6/20/2005

I thought this was a great recipe! It was really easy to make and tasted awesome. I added some vanilla and cinnamon to the beated eggs. I aslo sprinkled some powdered sugar over sandwiches when I was done.

Wilemon
1/9/2004

I thought this was a great idea! I did make my 'normal' French toast adding milk, cinnamon, sugar, and a little flour to the beaten eggs. I broke the bacon into pieces to make it easier to cut and just to add a little more fat; I added a pat of butter to the top to melt before drizzling with syrup. Thanks Amber, for this neat idea!