Deviled Egg-Stuffed French Toast

• Deviled Egg Stuffing:
• 7 hard-boiled egg yolks
• 1/3 cup creme fraiche
• 1 tablespoon maple syrup
• 1 1/2 teaspoons Dijon mustard
• salt
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon ground paprika
• Lardons:
• 6 thick slices bacon, cut into 1/4-inch pieces
• 1 tablespoon maple syrup
• Toast:
• 3 eggs
• 1/3 cup heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 (1 pound) loaf brioche, sliced 1-inch thick

1. Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor; pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.
2. Place bacon pieces in a nonstick skillet over medium heat; cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.
3. Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.
4. Return the skillet to medium-high heat. Add coated brioche slices; cook until golden brown, 2 to 3 minutes per side.
5. Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.

egg stuffing, egg yolks, creme fraiche, maple syrup, mustard, salt, fresh chives, ground paprika, bacon, maple syrup, eggs, heavy whipping cream, ground nutmeg, salt

Taken from www.allrecipes.com/recipe/260477/deviled-egg-stuffed-french-toast/ (may not work)