This year’s Christmas didn’t turn out the way I’d planned. With the lack of finances for holiday travel as well as health issues, work and other obligations, the mom-daughter Christmas I was so looking forward to just wasn’t possible this year. So, I’m spending it alone. Well, not that alone – I do still have my furbabies to keep me company, and I’ll be helping friends with a charity project later, so that will be nice. It just would have been nicer if I had someone to share my sweetly decorated home and awesome baked goods.
I’m kind of a pro at being alone though, so after indulging in a small pity party (because really, spending the holidays alone can be kind of a downer), I decided to make the best of things and prepare a little Christmas brunch to go with my weekend of Netflix. I had already planned on having some celebratory mimosas, but I hadn’t really planned out my menu beyond that. To ensure a more balanced meal, I thought it would be fun to resurrect a breakfast/brunch/brinner sandwich I keep meaning to post here: the French Toast BLT.
I served this sandwich to some guests this past summer when I had my Breakfast for Dinner Party this past June. In addition to the frittata, panzanella and a couple other dishes, this was part of a menu that celebrated all things brinner. Though I served everything tapas style (it’s the easiest way to serve a meal in my nano-apartment), I always thought of this as the “entree” of the evening. No contender for healthiest breakfast in the world, this is a very hearty sandwich made of rich French toast, crisp bacon and plenty of juicy tomatoes & fresh lettuce. It’s savory and sweet; it’s breakfast and it’s not; it’s so wrong it’s right.
Because this sandwich is all about juxtaposition, I stick with my usual French toast recipe (sans toppings, of course), which is on the slightly sweet side. Combined with the salty bacon this offers the best of both worlds, with the lettuce & tomato rounding things out for that classic BLT experience. And since it’s such a thick, hearty sandwich, a little bit definitely goes a long way. Just half of one of these fills me up pretty quickly!
There’s not much more to say about this one except that it’s a great way to indulge on a special occasion. Again, it’s not something one should have for breakfast or brinner everyday, but it is a nice treat every now & then. Christmas was a perfect time to enjoy this little dish, so now that I’m full and content, it’s time to kick back with that mimosa, some Christmas movies, and the latest concoction I have baking in my oven at the moment.
Merry Christmas to thee & thine!
French Toast BLT (makes 2-3 servings; total cost per serving: $2)
4 thick slices of bread (brioche, Texas toast, etc)
5 large eggs
2 T milk
Pinch of sugar
1 T butter
4-6 strips of cooked bacon
1 small tomato, sliced
2 large leaves of green lettuce, split in half
1-2 T mayo (optional)
1. In a large bowl, combine the eggs, milk and sugar. Whisk together until light & fluffy. Place the bread slices in the custard mixture one at a time, allowing each one to soak for at least a minute.2. Melt the butter in a large skillet over medium heat. When the butter has melted and a few drops of water flicked onto the skillet sizzle & immediately evaporate, place the custard soaked bread pieces in the pan. Cook for about 2-3 minutes on each side, until the outside has turned a golden brown and the inside has set firmly. Remove from heat and repeat with the other bread slices.
3. When all the French toast has been cooked, assemble your BLTs. Spread a thin layer of mayo on each French toast slice, then top with a layer of bacon strips, tomato, and lettuce. Put both sandwich halves together and slice in half. Serve with mimosas and enjoy!