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bacon extra-virgin olive oil onion kosher salt red pepper beefsteak tomato oregano eggs milk cayenne pepper kosher salt white bread cheese extra-virgin olive oil extra-virgin olive oil eggs fresh chives
Viewed: 37 - Published at: 8 years agoIngredients
- 8 slices bacon, cut into 1/4-inch lardons
- Extra-virgin olive oil
- 1 small onion, cut into 1/4-inch dice
- Kosher salt
- Pinch of red pepper flakes
- 1 medium beefsteak tomato, seeded and cut into 1/2-inch dice
- 2 sprigs oregano, leaves finely chopped
- 4 large eggs
- 1 cup whole milk
- Pinch of cayenne pepper (optional)
- Kosher salt
- 8 slices white bread
- 1 cup grated Gruyere or monterey jack cheese
- Extra-virgin olive oil
- Extra-virgin olive oil
- 4 large eggs
- 2 tablespoons chopped fresh chives
Method
- Make the filling: Toss the bacon into a large skillet with a few drops of olive oil.
- Bring the pan to medium heat and cook the bacon until brown and crisp, about 13 minutes.
- Spoon off about half of the drippings.
- Add the onion to the pan and season with salt and the red pepper flakes.
- Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 more minutes.
- Add the tomato, season with more salt and cook another 8 to 10 minutes, or until the tomato is soft and mushy and most of the liquid has evaporated.
- Taste and reseason if needed.
- Stir in the oregano and let cool.
- Make the French toast: Preheat the oven to 200 degrees F. In a wide dish, combine the eggs, milk, cayenne (if using) and a pinch of salt.
- Beat until smooth and homogeneous.
- Lay 4 slices of bread on a work surface.
- Sprinkle each piece of bread lightly with cheese (use about half of the cheese).
- Spoon a quarter of the bacon filling onto each piece of bread, then sprinkle with the remaining cheese.
- Top each slice with another piece of bread and press to secure.
- Working in batches, soak each "toast" in the egg mixture, about 1 minute; flip and soak the other side.
- While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
- Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side.
- The toasts should be golden brown, lovely and crisp-YUM!
- Transfer the toasts to a baking sheet and place in the oven to keep warm.
- Make the eggs and assemble: Coat a large nonstick skillet lightly with olive oil and bring to medium heat.
- Add the eggs to the pan, working in batches if necessary.
- Cook until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
- Remove the toasts from the oven and top each with a perfectly fried egg.
- Sprinkle with chives and serve immediately.
- Photograph by Con Poulos
