Parmesan French Toast with crispy bacon and scrambled egg.
this, it brings me right back to crate café. it was one of those travel moments that you’ve been eating rice for a month straight and just need a lil home comfort. this, this was definitely that. I took it up a notch with the addition of parmesan French toast. I love cheese and will add it to almost everything that I can. I think most people think it’s salty but I actually taste a sweetness to it that I think works really well here.
Soft scramble, crispy bacon and cheesy French toast is definitely a combo I’m all for.
Serves: 2
5 eggs, beaten
25g parmesan, finely grated
2 slices stale bread
100g smoked streaky bacon
1 tbsp butter
2 tbsp maple syrup to serve
Whisk an egg with a tablespoon of the parmesan in a shallow dish. dip the bread in, coating on both sides, kind of squish it a bit to make sure it soaks up the liquid.
Heat a non stick pan over a medium heat. Add the oil, give it a few seconds to heat up, followed by the bacon and fry until crispy, this will take about 3 minutes each side.
Using the fat leftover in the pan, then pop in the bread. Toast for 1-2 minutes either side. Add the remaining 4 eggs to the pan along with a little seasoning and the butter and using a spatula, fold the eggs into and onto themselves for a minute to give a soft scramble.
Top the toast with scrambled eggs, crispy bacon, the remaining parmesan and maple syrup.
per portion:
338 KCAL
12G PT/ 36G CARB/ 17G FAT
