Hey there! It’s Friday *confetti*, and I’m here to share a pretty awesome recipe that you can make this weekend.
Last Saturday was my husband’s birthday, so of course I wanted to do something special. He had already decided on takeout for dinner, so I thought what’s better than a nice homemade brunch. I have a tendency to overdo it when it comes to making plans for special occasions. I always find myself wanting to make some sort of 8 course spread fit for a palace. I don’t know what’s wrong with me. I should learn to keep it simple, and stop stressing myself out. Luckily, this year, I did just that. J had mentioned that he’d been wanting a BLT for the past few weeks. Random, I know ; but what the man wants, the man gets (within reason). So I pulled out my handy Kindle and loaded up my Epicurious app. I love, love, LOVE Epicurious. The website has almost any recipe you can imagine and a glossary of ingredients to school even the most learned foodie. The Kindle app is just as amazing. I searched for BLT, and ended up with this awesome recipe from Esquire magazine. I tweaked a couple of things to make sure everything ran smoothly, and it was glorious!
The King of B.L.T.’s
French Toast BLT
What you will need:
12 thick slices smoked bacon
2 cups heavy cream
5 large eggs
coarse salt and freshly ground pepper
1 loaf of challah bread cut into slices (at least 1″ thick)
2 tbsp oil or butter
2 1/2 cups grated Gruyere cheese
12 slices ripe tomatoes
6 cups arugula, cleaned ( I used pre-cleaned available in the produce section)
How to put it together:
Combine the heavy cream and eggs in a large bowl. Season with salt and pepper to taste. You can then soak the bread in this mixture overnight if you are planning ahead, or just soak for 10-15 minutes making sure you turn half way through to soak both sides equally.
Pre Heat your oven to 350 degrees F.
Place the bacon strips on a rimmed cookie sheet and bake for 10-15 minutes or until brown. I cut the bacon strips in half and did an over under basket weave to make bacon squares. It keeps the bacon flat and together so that you don’t end up with bacon falling out of your sandwich, and you get bacon in every bite. It only takes a few more seconds and it works wonderfully!
While your bacon is cooking, heat your oil or butter in a frying pan over medium heat. Fry the challah slices on each side until brown, working in batches. Transfer the slices to a cookie sheet and place in the oven. Bake until the custard is fully set, about 6-8 minutes. You should see the bread puff up when done. Remove the bread from the oven and cover each slice with cheese. Return the pan to the oven to melt the cheese. I melted the cheese and then turned up the broiler for about a minute to brown.
Remove the bread from the oven. Top with bacon, and tomato slices. Toss the arugula with the juice of half a lemon and 1 tbsp olive oil. Season with salt and pepper to taste. Place arugula atop each piece of toast.
You can serve the sandwich open faced or top with another slice of the cheese toast. I chose option two, as it was a special occasion, and I was feeding a man with a hearty appetite Serve these warm with a knife and fork, and dig in!
So Delicious and FILLING. I could only finish half!
Recipe modified from: Esquire Eat Like A Man, June 2011
Author: Sue Zemanick
Photos by me