deviled egg-stuffed french toast

deviled egg-stuffed french toast
  • Deviled Egg Stuffing:
  • 7 hard-boiled egg yolks
  • 1/3 cup creme fraiche
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons Dijon mustard
  • salt
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon ground paprika
  • Lardons:
  • 6 thick slices bacon, cut into 1/4-inch pieces
  • 1 tablespoon maple syrup
  • Toast:
  • 3 eggs
  • 1/3 cup heavy whipping cream
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 (1 pound) loaf brioche, sliced 1-inch thick


  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.

09/10/2019
deviled egg-stuffed french toast, recipe PT15M PT1H 5 455 calories

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