French-style egg and bacon sandwich with maple syrup
Enjoy a delicious French-style egg and bacon sandwich, featuring creamy scrambled eggs and crispy bacon, all drizzled with rich maple syrup. This easy-to-make dish blends savory and sweet flavors for a comforting meal.
Cook time 15 min
Prep time 5 min
Ingredients:
4 eggs4 slices whole-wheat bread
4 bacon strips
1/2 cup maple syrup
Experience the delightful blend of savory and sweet with a French-style egg and bacon sandwich, drizzled with rich maple syrup. This recipe combines classic breakfast ingredients to create a sandwich that is perfect for any meal of the day.
Instructions:
- Crack the 4 eggs into a bowl and beat them until they are well mixed.
- Lay out the 4 slices of whole-wheat bread on a clean surface.
- Heat a non-stick skillet or frying pan over medium heat.
- Add the 4 bacon strips and cook them until they are crispy, turning occasionally. This should take about 5-7 minutes.
- Once done, transfer the bacon to a plate lined with paper towels to drain excess fat.
- In the same skillet, pour out most of the bacon fat, leaving just a thin layer to coat the pan.
- Return the skillet to the stove, still on medium heat.
- Pour the beaten eggs into the skillet. Stir gently and continuously to make soft, scrambled eggs. This should take about 2-3 minutes.
- Season with a pinch of salt and pepper according to your taste. Remove the eggs from heat once they are cooked to your liking.
- Place one slice of whole-wheat bread on a plate.
- Add a portion of scrambled eggs onto the bread.
- Place a crispy bacon strip on top of the eggs.
- Drizzle a bit of maple syrup over the bacon.
- Top with another slice of bread.
- Repeat the assembly process to make the other 3 sandwiches.
- Cut the sandwiches in half if desired.
- Serve immediately while hot, with extra maple syrup on the side for dipping, if preferred.
Combining the savory flavors of eggs and bacon with the sweetness of maple syrup results in an exceptional sandwich that's both satisfying and easy to prepare. Enjoy this French-style delight as a hearty breakfast or a comfort food any time of the day.
French-style egg and bacon sandwich with maple syrup FAQ:
Cook the bacon in a non-stick skillet over medium heat for about 5-7 minutes, turning occasionally until crispy. Drain on paper towels to remove excess fat.
Beat the eggs and pour them into a skillet with a little bacon fat. Stir gently and continuously for about 2-3 minutes for soft scrambled eggs, seasoning with salt and pepper to taste.
Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet before serving.
Yes, feel free to substitute whole-wheat bread with other types such as sourdough, multigrain, or gluten-free bread, depending on your preference.
If you don't have maple syrup, you can use honey or agave nectar as a sweet alternative. Adjust the amount to taste.
Tips:
- Use a non-stick pan to cook the bacon evenly and prevent it from sticking.
- To achieve a creamy texture, gently scramble the eggs over low heat, stirring continuously.
- Toast the whole-wheat bread to your desired crispness for an ideal texture contrast.
- Warming the maple syrup before drizzling enhances its flavor and ensures it spreads evenly over the sandwich.
Nutrition per serving
2 ServingsCalories 400kcal
Protein 27g
Carbohydrates 24g
Fiber 3.36g
Sugar 2.67g
Fat 20g
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