Deviled Egg-Stuffed French Toast recipe

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Ingredients

7 hard-boiled egg yolks
⅓ cup creme fraiche
1 tablespoon maple syrup
1 ½ teaspoons Dijon mustard
salt
2 tablespoons chopped fresh chives
¼ teaspoon ground paprika
6 thick slices bacon, cut into 1/4-inch pieces
1 tablespoon maple syrup
3 eggs
⅓ cup heavy whipping cream
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (1 pound) loaf brioche, sliced 1-inch thick

Nutrition Info

545.3 calories
carbohydrate: 41.5 g
cholesterol: 461.4 mg
fat: 33.8 g
fiber: 1.1 g
protein: 19.2 g
saturatedFat: 12.8 g
servingSize: -
sodium: 804.3 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor, pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.

  2. Place bacon pieces in a nonstick skillet over medium heat, cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.

  3. Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.

  4. Return the skillet to medium-high heat. Add coated brioche slices, cook until golden brown, 2 to 3 minutes per side.

  5. Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.

Recipe Yield

6 servings

Recipe Note

Golden brown brioche French toast is stuffed with a deviled egg filling in this brunch dish sprinkled with maple bacon for extra oomph. Top with butter and more maple syrup.

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