Cheese, Bacon and Tomato Jam Stuffed French Toast

Cheese, Bacon and Tomato Jam Stuffed French Toast
  • Prep Time: 25
  • Total Time: 35
  • Servings: 4

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About this Recipe


For the filling:
12 slices Schneiders® Bacon , cut into 1/4-inch slices
Extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped
For the French toast:
4 large eggs
1 cup (240 ml) whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices white bread
1 1/2 cups (350 ml) grated Gruyere cheese
For the fried eggs:
Extra virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)


For the filling:
Toss the bacon into a large sauté pan with a few drops of olive oil. Cook the bacon over medium heat until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.

Add the tomato, season with more salt, and cook for another 5 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Stir in the oregano and let cool.

For the French toast:
Preheat the oven to 200 degrees F.

In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and well incorporated.

Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.

Working in batches, soak each "sandwich" in the egg mixture for about 1 minute; flip and soak the other side.

While the toasts are soaking, coat a large sauté pan with olive oil and bring the pan to medium heat.

Working in batches and cook for 2 to 3 minutes per side. The toasts should be golden brown and the cheese has melted. Transfer the toasts to a baking sheet and place in the oven to keep warm.

For the fried eggs and assembly:
Coat a large nonstick sauté pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.

Remove the French toast from the oven and top each with a perfectly fried egg. Sprinkle with chives and serve immediately.


If time is an issue, replace the tomato jam with a premade chutneys or relish

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