The French Egg and Bacon Sandwich is a rich, indulgent twist on the classic breakfast favorite. It typically features crispy bacon and a perfectly cooked egg—fried or soft scrambled—nestled between slices of buttery toasted brioche or croissant. Often enhanced with a smear of Dijon mustard, melted cheese, or a creamy bechamel sauce, this sandwich blends savory flavors with delicate textures. Ideal for brunch or a hearty morning treat, it’s a delicious blend of French-inspired elegance and comforting familiarity.
Ingredients
- 2 eggs, beaten
- 4 slices bread
- 4 slices bacon
- 2 eggs
- ½ cup maple syrup
Instructions
Steps:
- Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium-high heat. Cook until browned on both sides. Set aside but keep warm.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in the pan and fry the remaining two eggs.
- Place one piece of French toast on each of the two plates. Place the fried eggs on top of the bread, and top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.
