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Deviled Egg-Stuffed French Toast

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Hilarie Burton

"Golden brown brioche French toast is stuffed with a deviled egg filling in this brunch dish sprinkled with maple bacon for extra oomph. Top with butter and more maple syrup."
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47 m servings 545 cals
Original recipe yields 6 servings

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  1. Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor; pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.
  2. Place bacon pieces in a nonstick skillet over medium heat; cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.
  3. Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.
  4. Return the skillet to medium-high heat. Add coated brioche slices; cook until golden brown, 2 to 3 minutes per side.
  5. Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.

Nutrition Facts

Per Serving: 545 calories; 33.8 g fat; 41.5 g carbohydrates; 19.2 g protein; 461 mg cholesterol; 804 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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