French Toast Breakfast Sandwiches
Ingredients
- 9 large eggs, divided
- 1/2 c. whole milk
- 1 tbsp. granulated sugar
- Pinch freshly grated nutmeg
- Kosher salt
- 3 tbsp. butter
- 4 slices Nature’s Own Perfectly Crafted Brioche Style bread
- 2 tbsp. heavy cream
- 1 grated Gruyère or Swiss
- 4 thin slices deli ham
- Warm maple syrup, for serving
Instructions
- Make the French toast: In a medium shallow bowl, whisk together 3 eggs, milk, sugar, nutmeg, and a large pinch of salt.
- In a nonstick skillet over medium heat, melt 1 tablespoon butter. Working in batches of two, dip both sides of brioche in egg mixture a few times to let bread absorb the liquid. Cook until golden brown on both sides, about 2 minutes per side. Transfer to a wire rack set over a rimmed baking sheet, then repeat with another tablespoon of butter and remaining bread slices.
- In a small bowl beat the remaining 6 eggs and heavy cream together. Season generously with salt and pepper. Wipe out the skillet and return to medium heat. Melt 1 tablespoon butter. Pour about half the eggs into the skillet. Let sit about 1 minute. Fold the sides of the egg into the middle to approximately the same shape and size of the French toast. Remove from pan and repeat with remaining butter and egg.
- Preheat the oven to broil. Top 2 pieces of French toast with ham and sprinkle the cheese over the other 2 pieces. Broil until the cheese is bubbly and melted, about 3 minutes. Remove from oven and top with egg. Sandwich with the ham slices. Drizzle with maple syrup and serve warm.
