French Toast & Eggs Recipe

Name: El Chaparro Mexican Bar & Grill - Springs French Toast & Eggs Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices thick-sliced bread (brioche or challah); 3 large eggs; 1 cups whole milk; 1 tsp vanilla extract; 1 tbs granulated sugar; 1 tsp ground cinnamon; 1 pinch salt; 2 tbs unsalted butter (for frying); 1 tbs powdered sugar (for dusting); 3 oz fresh mixed berries (strawberries, blueberries, raspberries); 4 tbs whipped cream; 2 eggs (for serving); 1 tsp unsalted butter or oil (for cooking eggs); 0.25 tsp salt; 0.25 tsp black pepper; 2 pieces breakfast sausage links; 2 tbs water (for pan-steaming sausages, optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time30m

Serves2

2 Small Pieces Of French Toast With Berries, Powdered Sugar & Whipped Cream On Top, Served With Eggs Of Your Choice And 2 Sausage Lenghts

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Ingredients

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French Toast

4 slices thick-sliced bread (brioche or challah)

3 Large eggs

1 cups whole milk

1 tsp Watkins vanilla extract

1 tbs granulated sugar

1 tsp Ground cinnamon

1 pinch Celtic sea salt

2 tbs unsalted butter (for frying)

1 tbs powdered sugar (for dusting)

3 oz fresh mixed berries (strawberries, blueberries, raspberries)

4 tbs whipped cream

Eggs

2 eggs (for serving)

1 tsp unsalted butter or oil (for cooking eggs)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Sausages

2 pieces breakfast sausage links

2 tbs water (for pan-steaming sausages, optional)

Method

French Toast

Make batter

In a shallow wide bowl or pie dish, whisk together 3 large eggs, 1 cup whole milk, 1 tsp vanilla extract, 1 tbsp granulated sugar, 1 tsp ground cinnamon and a pinch of salt until smooth and slightly frothy.

Soak bread

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter to melt. Meanwhile, dip each slice of bread into the egg mixture for about 5–8 seconds per side, pressing gently so the custard soaks but the slice does not fall apart. Use 2 slices per serving (4 slices total for 2 servings). Let excess drip back into bowl.

Cook French toast

Add the remaining 1 tablespoon butter to the hot skillet. Place soaked bread slices in the skillet (do not overcrowd) and cook 2–3 minutes per side, until golden brown and cooked through. Adjust heat to prevent burning; the center should be set.

Plate and finish

Transfer cooked French toast to plates. Dust with 1 tablespoon powdered sugar, top with the 3 oz mixed berries (arrange across the two pieces), and add 4 tbsp whipped cream (about 2 tbsp per plate) on top or to the side.

Eggs

Prepare pan

While the French toast cooks (or after, keeping toast warm in a low oven at 200°F / 90°C), heat a small nonstick skillet over medium-low heat and add 1 tsp butter or oil until melted and shimmering.

Cook eggs to order

Cook 2 eggs to your choice: for scrambled, whisk eggs with a pinch of salt and pepper and cook gently, stirring until soft-curd; for fried, crack eggs into the pan and cook until whites are set and yolks cooked to preference (cover with a lid for over-easy/medium); for poached, simmer water with a splash of vinegar and poach 3–4 minutes for runny yolks. Season with 1/4 tsp salt and 1/4 tsp black pepper total and transfer to plate alongside French toast.

Sausages

Cook sausages

In a separate skillet over medium heat, add the 2 breakfast sausage links. Brown on all sides, turning occasionally, about 6–8 minutes. If sausages brown too quickly before cooking through, add 2 tbsp water, cover and steam for 2–3 minutes until cooked through (internal temp 160°F / 71°C for pork). Remove and rest briefly.

Serve

Arrange 2 small pieces of French toast with berries, powdered sugar and whipped cream on each plate, place the cooked eggs of your choice alongside, and add 2 sausage lengths. Serve immediately.