French Benedict French Toast
Photography by Armando Rafael
Recipe by Charles Grayauskie
- 4Servings
Ingredients
The Bread
- 4 English mu ins, split
The Dip
- 8 eggs
- 1/2 cup milk
- 2 tbsp. melted butter
The Toppers
- 8 pieces cooked Canadian bacon
- 4 poached eggs
- 4 tbsp melted butter
- Chopped chives
Preparation
1. In a large (2 qt.) baking dish, whisk 8 eggs, 1/2 cup milk and 2 tbsp. melted butter. Lay the 8 slices of bread in the egg mixture, turning often until the bread is soaked through, 2 to 3 minutes. In a griddle or large skillet, melt 1 tbsp. butter over medium heat. Add 4 soaked bread slices and cook until golden brown and cooked through, 2 to 3 minutes per side. Repeat with 1 more tbsp. butter and the remaining bread. Add the toppers.
2. Assemble 4 stacks of 2 French toast halves. Top each stack with 2 pieces cooked Canadian bacon, a poached egg, 1 tbsp. melted butter and some chopped chives; season.
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