We tried this recipe last night. It was in the May issue of
Martha Stewart’s Everyday Food magazine.
Savory French-Toast BLT
8 slices of bacon
4 large eggs, lightly beaten
¾ cup heavy cream
¼ cup chopped fresh chives, plus more for serving
Course salt and ground pepper
3 T unsalted butter
4 slices crusty bread, cut 1 inch thick
4 lettuce leaves
8 slices tomato
Preheat oven to 375 degrees. Place bacon on a rimmed baking
sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway
through. Drain on paper towels.
Meanwhile, in a large shallow dish, whisk eggs, cream and
chives; season with salt and pepper. Lay bread in a single layer in egg mixture
and soak 3 minutes on each side. In a large skillet, melt butter over medium.
When butter sizzles, add bread and cook until golden and crisp around edges,
about 3 minutes per side, flipping once.
To serve, layer lettuce, tomato and bacon on each slice
French toast and sprinkle with chives.
We served it with fresh sweet corn and green beans.