Name: French Toast Eggs Benedict
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: For the French Toast:; 8 thick slices brioche bread (day-old preferred); 4 large eggs; 1 cup whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon cinnamon; Pinch of salt; 2 tablespoons butter for cooking; For the Benedict:; 8 large eggs (for poaching); 8 slices Canadian bacon; Vinegar, just a splash; Salt and pepper to taste; For the Hollandaise Sauce:; 4 tablespoons butter; 4 egg yolks; 2 teaspoons lemon juice; 1 tablespoon heavy whipping cream; Salt and pepper to taste

French Toast Eggs Benedict

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A decadent twist on the classic eggs Benedict that swaps traditional English muffins for thick-cut French toast, creating the perfect sweet-and-savory weekend breakfast masterpiece.

Author: Amanda MacArthur
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Breakfast

Ingredients

For the French Toast:

- 8 thick slices brioche bread (day-old preferred)
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons butter for cooking
For the Benedict:

- 8 large eggs (for poaching)
- 8 slices Canadian bacon
- Vinegar, just a splash
- Salt and pepper to taste
For the Hollandaise Sauce:
- 4 tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice
- 1 tablespoon heavy whipping cream
- Salt and pepper to taste

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Instructions

For the French Toast:

Whisk together 4 eggs, milk, vanilla, cinnamon, and salt
Dip bread slices in mixture, allowing each side to soak for 30 seconds
Heat butter in a large skillet over medium heat
Cook French toast until golden brown, about 3-4 minutes per side
Keep warm in 200°F oven while preparing other components

For the Hollandaise Sauce:

Melt butter in a small saucepan
In a separate bowl, beat egg yolks with lemon juice, cream, salt, and pepper
Slowly incorporate hot butter into egg mixture, one spoonful at a time
Return mixture to saucepan and cook on low heat, stirring constantly, for 20-30 seconds
Remove from heat and set aside. Thin with additional cream if needed

For the Poached Eggs:

Bring water to a gentle simmer in a medium pot
Add a splash of vinegar
Create a gentle whirlpool and carefully add eggs one at a time
Cook for 3-5 minutes until whites are set but yolks are still runny
Remove with a slotted spoon

To Assemble:

Place two slices of French toast on each plate
Top each slice with Canadian bacon
Add poached egg
Drizzle with hollandaise sauce
Season with salt and pepper to taste
Serve immediately

Notes

French toast can be made up to 30 minutes ahead and kept warm in the oven
Hollandaise sauce should be made just before serving
For best results, use fresh, high-quality ingredients

Find it online: https://foodgardening.mequoda.com/recipe/french-toast-eggs-benedict/