yumyumyummers

cinnamon bacon chevre french toast

In breakfast, brekkie, brunch, culinary experiments on 04.22.12 at 5:28 pm

so i’m on a bit of a bacon kick these days… thanks to the noble efforts and enthusiasm of my good friend krysta who hosted baconpalooza this weekend! what’s baconpalooza, you ask? well, it was a fabulous soiree celebrating all things bacon… candied bacon, chocolate-covered bacon, stuffed bacon jalapenos, bacon & fig dip, bacon crackers, bacon caesars — everything bacon!

this morning, i figured i’d keep the bacon frenzy alive… and infuse a little bacon into one of my fave brunch standards — french toast! mmmm… bacon…

the bacon:
– heat up 2-3 tbsp water in large saucepan on medium heat
– add 4 strips of country-style bacon to pan
– lightly sprinkle 1 tsp ground cinnamon over bacon
– fry bacon in pan for a few min until slightly crispy on both sides (optional: sprinkle a bit more cinnamon after flipping the bacon.)
– remove from heat & set aside bacon on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil
– reserve bacon fat in pan for cooking the egg-soaked bread (optional) 

i like to use wholewheat sourdough when i make french toast. the taste & texture of sourdough is perfect for this dish — soaking up the egg and complementing the flavourful toppings. my fave bread is the locally-made, artisan sourdough from sidewalk citizen bakery. (if you are in the calgary area, aviv’s artisan bread is a must-try!)

prep the toast:
– whisk 1 large egg & 1 tsp ground cinnamon in medium prep bowl
– soak 2 thick slices of artisan sourdough bread (on both sides, until egg mixture is absorbed into bread)

– melt 2 tsp of unsalted butter in large saucepan

(tip: no need to add butter to the pan, if you still have the leftover bacon fat in the pan.)

the filling:
– add sourdough slices to pan for 1-2 min on each side, or until egg-soaked bread is toasted golden brown
– spread chevre frais & 1 tbsp plain greek yogurt on each slice of egg-soaked sourdough

(tip: if you have any leftover egg mixture in the prep bowl, feel free to pour it over the bread in pan at start of cooking.)

– add some thin slices of fresh strawberries and sandwich the sourdough slices together.

(tip: best to choose a variety of cheese that melts nicely; goat cheese and brie work well here. i picked chevre frais for its smooth texture and rich, savory flavour to complement the savory bacon and the sweet cinnamon & strawberries.)

– double ingredient quantities above for 2 servings

food styling:
– drizzle honey over toast sandwich
– lightly dust w/ icing sugar
– best served warm

(tip: use a small mesh strainer for a more ‘dusted’ effect. or if you don’t have one, lightly sprinkle the icing sugar using your fingers.)

Advertisements
  1. Mmmm, bacon! Looks wonderful!

    Like

    • it’s kinda funny because i wasn’t really a fan of bacon until recently… i guess a little baconpalooza can change a gal’s mind! :) stay tuned for another bacon-infused recipe for bacon & fig dip!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: