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Savory Gluten-free French Toast BLT
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- 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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