French Breakfast Recipe
Two slices of french toast, two eggs, and bacon or sausage. Served with a side of pure maple syrup and homemade whipped cream.
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Ingredients
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French Toast
Eggs
Bacon or Sausage
Sides & Toppings
Method
French Toast
- 1
Make the custard
In a wide shallow bowl or baking dish large enough for a slice of bread, whisk together 3 eggs, whole milk (3 tbs), heavy cream (2 tbs), granulated sugar (1 tsp), vanilla (1 tsp), cinnamon (1 tsp) and a pinch of salt until smooth and slightly frothy.
- 2
Soak the bread
Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter to melt. Dip each slice of brioche into the custard, letting it soak 10–15 seconds per side (longer if thicker or very stale) until saturated but not falling apart. Allow excess to drip back into the bowl.
- 3
Cook
Add the remaining 1 tablespoon butter to the skillet. Cook soaked slices 2–3 minutes per side until deep golden brown and set in the center. Reduce heat slightly if browning too quickly. Transfer cooked French toast to a warm plate and keep warm in a low oven (90–100°C / 200°F) while you finish remaining slices.
Eggs
- 4
Cook the eggs
About 5–7 minutes before serving (or while French toast is warming), heat a small nonstick skillet over medium-low. Add 1 tsp butter or oil. Crack 2 eggs into the pan and cook to your preference: fried sunny-side up (cover for 1–2 minutes to set whites), over-easy (flip gently after whites set and cook 15–30 seconds), or scramble (beat eggs first and gently stir). Season with a pinch of salt and pepper. Transfer to plate next to French toast.
Bacon or Sausage
- 5
Cook bacon
For bacon: place 4 slices in a cold skillet without overlapping. Add 1–2 tbsp water if you want gentler rendering. Turn heat to medium and cook 6–10 minutes, flipping occasionally, until crisped to your liking. Drain on paper towels and keep warm.
- 6
Or cook sausages
For sausages: heat a skillet over medium, add the 2 links and cook 10–12 minutes, turning often until browned and cooked through (internal temp 71°C/160°F). If browning too fast, lower heat and cover for short periods to ensure they cook through. Transfer to plate and keep warm.
Sides & Toppings
- 7
Make whipped cream
Chill a metal bowl and whisk (or beaters) in the fridge for 5–10 minutes if possible. Pour 1/2 cup cold heavy cream into the bowl, add 1 tsp powdered sugar and 1/4 tsp vanilla. Whisk or beat on medium-high until soft peaks form (about 1–2 minutes). Do not overwhip. Transfer to a small serving bowl and keep chilled until plating.
- 8