Breakfast Special #2 Recipe

Make egg custard

In a shallow wide bowl or dish large enough to hold a slice of bread, whisk together 3 large eggs, 1 cup whole milk, 1 tsp vanilla extract, 1 tsp ground cinnamon and a pinch of salt until smooth and slightly frothy.

Preheat a large nonstick skillet or griddle over medium heat. Add 1 tbsp butter and 1 tsp neutral oil (or 2 tbsp butter total if you prefer) and let it melt and coat the surface.

Working one slice at a time, soak each slice of bread in the egg custard for about 20–30 seconds per side until well saturated but not falling apart. Let excess drip back into the dish.

Place the soaked bread on the preheated skillet. Cook 2–3 minutes per side, or until golden brown and slightly crisp. Cook in batches if necessary, adding more butter between batches. Transfer cooked slices to a plate and keep warm in a low oven (about 200°F / 95°C) while you prepare fillings.

Prepare ham

In the same skillet (wipe excess if burnt) over medium heat, lay 3 slices of ham and warm for about 30–60 seconds per side until heated and slightly caramelized at the edges. Repeat for remaining ham if necessary. Remove and keep warm.

Cook eggs

Wipe skillet if needed and add remaining 1 tbsp butter. For fried eggs: crack 2 large eggs into the skillet and cook to your preference—sunny-side up (cover for about 2–3 minutes), or over-easy (flip carefully and cook 20–30 seconds more). For scrambled: whisk the 2 eggs with a pinch of salt and cook, stirring gently, until soft-set. Season lightly with salt and pepper.

Assemble sandwich

Place one slice of cooked French toast on a plate. Layer 2 slices of warmed ham on top, then 1–2 slices of cheddar cheese (cover with the second French toast slice so the residual heat melts the cheese) or place cheese on top and return to skillet for 30–60 seconds to help it melt. Top with the cooked egg (fried or scrambled). Finish with the second piece of French toast to create a stack/open-faced as desired.

If you prefer an open sandwich, place the egg-and-cheese-topped French toast on the plate and arrange the ham beside or beneath it.

Drizzle 1 tbsp maple syrup over each assembled sandwich (about 2 tbsp per serving total) in a thin stream so it lightly soaks the bread and complements the savory filling. Optionally dust with powdered sugar and sprinkle chopped chives or parsley for color and a mild herb note.

Slice the sandwich in half diagonally if stacked, place on serving plates, and serve immediately while hot. Provide extra maple syrup on the side.

Suggested accompaniments: fresh fruit, breakfast potatoes, or a simple green salad.