12733 French Toast and Canadian Bacon Breakfast Sandwiches Makes 4 to 5 servings Wed Aug 06 07:55:48 -0700 2008 Tue Feb 03 09:50:15 -0800 2009 Licensed http://www.chow.com/recipes/12733 Tue, 03 Feb 2009 17:50:15 GMT This is a breakfast recipe I came up with when a friend brought me my first chunk of genuine peameal Canadian bacon—sweet-pickle-cured back bacon coated in cornmeal. Ordinary cylinders of Canadian-style bacon (which is more like ham than bacon) found in all supermarkets are perfectly acceptable for these sandwiches, but once you've tasted the sweeter, moister peameal original (which can easily be ordered online), you'll understand why some American enthusiasts are now planning special trips to Canada just to stock up on this unique bacon. And if you go to the trouble to acquire it, also be sure to use pure maple syrup to drizzle over these sandwiches (Grade A is the lightest, subtlest syrup, but amber Grade B's full flavor and sturdier body make it preferable for most breakfast dishes).

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  • In a large skillet, melt the 3 tablespoons of butter over moderate heat, add the bacon slices, brown lightly, about 2 minutes on each side, and keep warm on a plate.
  • In a shallow bowl, whisk together 6 of the eggs with the milk, salt, and cayenne till well blended. In another bowl, whisk the remaining 6 eggs till frothy.
  • Cut each slice of bread in half diagonally. Soak each slice momentarily in the milk mixture, then, using two forks or large spoons, carefully coat both sides of each slice in the beaten egg, placing the slices on a plate as they are coated.
  • In a large skillet, heat about ⅓ of the stick of butter over moderate heat, add about ⅓ of the coated slices, cook about 3 minutes on each side till golden, and transfer the toast to a plate with a spatula. Repeat the procedure with the remaining butter and slices.
  • Cut the Canadian bacon into approximately the same size triangles as the toast, sandwich one bacon slice between two pieces of toast, arrange the sandwiches on a large heated platter, and drizzle them liberally with maple syrup.
    • ]]>     http://www.chow.com James Villas 50 Main 8 tablespoons (1 stick) plus 3 tablespoons butter

    ]]>     Eight to ten ¼-inch-thick slices Canadian bacon (preferably peameal bacon)

    ]]>     12 large eggs

    ]]>     1 cup whole milk

    ]]>     Salt and cayenne pepper to taste

    ]]>     8 to 10 slices white loaf bread, crusts removed

    ]]>     Pure maple syrup (preferably Grade B)

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