Celiac.com 07/14/2015 - French toast and BLTs are two of my many favorite things to eat. This recipe combines both to deliver a fresh, savory spin that will sure to dazzle at brunch and sizzle at lunch. Think of it as a sensible French toast, or a decadent BLT.

The key is finding a good gluten-free bread for the French toast. I use a locally bought sourdough made from long-fermented sorghum that works great. The bread I use tends to be dense and moist, so I actually toast it lightly first, then dip it and then batter and cook it. Whatever bread you choose, I’m sure this recipe will please.

Photo: CC--Peter StetsonIngredients:

  • 8 slices of bacon
  • 8 slices tomato
  • 6 large eggs
  • 4 slices gluten-free bread
  • 4 lettuce leaves (romaine, Boston, or Bibb)
  • ½ cup heavy cream
  • ¼ cup fresh chives, chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons mayonnaise
  • Coarse salt
  • ground pepper

Cook bacon in a frying pan until golden and crisp. Drain on paper towels.

Meanwhile, in a large shallow dish, whisk together 2 eggs, cream, chives, and a dash of salt and pepper.

In a large skillet, melt butter over medium heat until butter begins to sizzle.

Dip bread in egg mixture and place in pan.

Cook until golden and crisp around edges, about 3 minutes per side, flipping once.

Put French toast on a plate.

Add butter to frying pan and fry 4 eggs.

To each slice of French toast, add mayonnaise as desired, a layer of lettuce, tomato, and bacon, and top with fried egg and chives.

Serve open face.

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