My BLT & Egg Cream French Toast Sandwich
This is my twist on the BLT. I use French toast instead of plain bread, and egg cream instead of mayonnaise. This is a great idea if you happen to have leftover French toast.
This is my twist on the BLT. I use French toast instead of plain bread, and egg cream instead of mayonnaise. This is a great idea if you happen to have leftover French toast.
- Carbohydrate 39.0553671875 g
- Cholesterol 1726.586 mg
- Fat 108.17763921875 g
- Fiber 1.67564690303802 g
- Protein 82.426555625 g
- Saturated Fat 26.7297840625 g
- Serving Size 1 1 Serving (673g)
- Sodium 3967.31565625 mg
- Sugar 37.379720284462 g
- Trans Fat 10.1903690625 g
- Calories 1444 calories
Step-by-step
- For the Egg Cream, mix together in a food processor or Magic Bullet, thats what i use, 6 hard cooked eggs,mayo,mustard, salt and pepper to taste, paprika to taste, blend till creamy.
- Toast your Left over french toast in the toaster oven, when crisp, spread your bread with egg cream, then continue to make you blts, place your bacon,lettuce and tomato and place another peice of bread on top cut in half diagonally, and there ya have it.
Treating the New York egg cream as a dairy beverage containing neither egg nor cream remains a common point of historical confusion for visitors to the old soda fountains of Brooklyn and the Lower East Side. Originating in the late nineteenth century, this classic beverage typically combined milk, carbonated water, and flavored syrup, relying on the aggressive stream of seltzer from a pressurized tap to build a thick, foamy head that mimicked the richness of dairy cream. Transforming that flavor profile into a savory spread by blending hard-boiled eggs with mayonnaise, mustard, and paprika creates a rich condiment that bridges the gap between traditional deli salads and modern sandwich spreads. When utilizing leftover French toast as the structural base, ensure the slices reach an internal temperature that restores crispness without burning the exterior sugars.
Reviving Day-Old Bread
Stale bread possesses a lower moisture content that benefits significantly from dry heat rather than microwave reheating. Toasting the French toast in a toaster oven at a moderate heat setting for approximately three to five minutes evaporates residual surface moisture while firming the crumb enough to support heavy fillings without structural failure.
- Monitor the slices closely during the final minute to prevent the egg-soaked exterior from charring.
- Slice hard-boiled eggs before blending to ensure the food processor creates a uniform emulsion without dense lumps.
- Layer crisp turkey bacon directly against the spread to act as a moisture barrier for the toasted bread.
