Foodie Blogroll

Monday, June 10, 2013

Egg Nest French Toast Sandwich

The Egg Nest French Toast Sandwich is a combination of several tasty dishes- French toast,  PB&J, fried eggs- they’re all mashed together in this wacky but amazing sandwich. Originally, I was just going to make an egg nest for my meal(an egg fried in the center of a slice of bread) but after discovering some jam that needed to be used up, I was off on a tangent that led me to this delightful creation. Try it today for a fun and easy meal!

Egg Nest French Toast Sandwich
Gluten Free
Serves One
Click Here for Printable Recipe

egg nest french toast

2 slices light gluten free sandwich bread (I always use Ener-G Light Tapioca )
1 egg
2 tablespoons unsweetened original almond milk
1/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 wedge Light Swiss Laughing Cow Cheese, room temperature
1 tablespoon Double Berry Balsamic Jam (or substitute with 1 tablespoon of your favorite store-bought jam)
2 tablespoons sugar-free pancake syrup
Special Equipment--small biscuit/ cookie cutter or small jar for cutting hole in center of bread

1. Separate egg yolk from egg white, placing egg yolk in a small dish to use later and placing egg white in a small mixing bowl.  Add milk, vanilla, nutmeg, and ginger to  bowl with egg white. Whisk until ingredients are combined then set aside.

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2.  Lay bread slices flat on a cutting board. Use biscuit cutter or jar to carefully cut out the center of each bread (Don’t throw out the centers!)

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3.  Spread each half of the cheese wedge on each slice of bread then spread the jam on top of cheese. Carefully place bread slices together to form a sandwich (it’s okay if some of the filling oozes out).

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4. Place sandwich in egg white mixture and let soak for 1-2 minutes. Use a spatula to flip, and let soak for 1-2 minutes more.

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5. Spray a medium skillet with nonstick spray and heat to medium -low; add sandwich to skillet. Dip bread centers into egg mixture and add to skillet beside sandwich.

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6. Cook for 2-3 minutes, or until toasted on the bottom. Carefully flip sandwich (and bread centers).

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7. Gently pour egg yolk into center of bread, then cover skillet with a lid and let cook for 3 minutes.

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8. Uncover skillet, and flip bread again. Continue to cook, uncovered, 2-4 minutes more, until egg reaches desired level of doneness.

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9. Use a spatula to transfer sandwich, and bread centers to plate. Drizzle with pancake syrup & enjoy!

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Nutrition Information--approximately 245 calories per serving (entire recipe/ 1 sandwich)

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