Deviled Egg-Stuffed French Toast

  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)

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