French Toast Slam Plate Recipe

Pan-fry bacon

Place a cold 10–12 inch skillet over medium heat. Lay the 2 bacon strips in the skillet without overlapping. Cook 3–4 minutes per side, or until crisped to your liking. Transfer bacon to a paper-towel-lined plate and keep warm. Reserve 1 tablespoon bacon fat in the pan for hash browns (if desired) or wipe pan clean and use fresh oil as directed.

Prepare and crisp

Heat a separate nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon butter. When hot and foaming, add the thawed, well-drained shredded hash browns and the diced onion, spreading into an even layer. Press down lightly with a spatula. Cook undisturbed 3–4 minutes until bottom is golden brown. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Flip in sections (or stir and press again) and cook another 3–4 minutes until crisp and cooked through. Reduce heat to low and keep warm in the pan while finishing other components.

Make custard

In a shallow bowl or pie plate, whisk together 1 large egg, 3 tablespoons milk, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until smooth and slightly frothy.

Soak bread

Preheat a clean skillet or griddle over medium heat and add 1 tablespoon unsalted butter. Dip each slice of bread into the custard mixture for about 5–10 seconds per side, allowing it to absorb but not become soggy. Let excess drip off.

Cook french toast

Place the soaked bread slices in the hot skillet and cook 2–3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning. Transfer cooked french toast to a plate and keep warm (cover loosely with foil) while you finish the eggs.

Fry eggs

In the same skillet used for the french toast (wipe out any burnt bits and reheat) melt 1 teaspoon butter over medium-low heat. Crack 2 large eggs into the skillet. Season with a pinch of salt and pepper. Cook sunny-side up for 2–3 minutes until whites are set and edges are slightly crisp but yolks remain runny; or cook to desired doneness by flipping once for over-easy (cook an additional 20–30 seconds). Reduce heat if whites are cooking too quickly.

On each plate, place two slices of french toast (slightly overlapping). Add a portion of the hash browns beside the toast. Lay the two bacon strips next to the hash browns. Place the two eggs on the plate (on top of toast or beside as preferred). Dust french toast with 1 teaspoon powdered sugar and scatter 1/4 cup fresh berries if using. Serve immediately with 4 tablespoons maple syrup on the side for drizzling.