At Purple Chocolat Home
we have been
"Crazy for Breakfast Sandwiches"
for years ever since my
oldest son was in football
training and hubby would create
breakfast sandwiches for him
so when I was approached
by Ulysses Press to
review their new cookbook
Crazy for Breakfast Sandwiches
by Jessica Harlan,
I was excited.
The first one I tried was
Pecan and brown sugar glazed bacon
with an egg are sandwiched
between French toast!
To quote the book,
"We're taking breakfast sandwiches
to a whole new level of awesomeness....
From classic and healthy to creative
and gourmet, these recipes utilize the
wildly popular sandwich makers
to make the most tasty sandwiches
for any meal of the day."
So of course I had to start with
a breakfast sandwich.
Normally I need a picture to motivate
me to try a recipe,
but with a name like
FRENCH TOAST SANDWICH WITH
I was hooked!
First I had to hunt down an
individual sandwich maker.
I remembered a couple of family
members getting these for Christmas
this past year. They are clever little
gadgets but these yummy recipes
could easily be adapted to more
The star of this sandwich is
the Praline Bacon! Just drool
over that one!!!!
Bacon sprinkled with brown
sugar and pecans and baked in the oven.
Jessica calls these
Bacon Lattice Patties
and they are so clever.
You start with 2 pieces of bacon
that you cut in half and weave
together in a lattice. You could
easily do a whole pan of these
at one time.
While those are baking, cut
your bread into rounds that fit the
individual sandwich maker and
make French toast with them.
The whole sandwich gets put together
in the individual sandwich maker
where a fresh egg is baked.
I added a little praline on top for
extra crunch and that yummy
breakfast sandwich disappeared!
French Toast Sandwich with
(Makes 1 sandwich)
2 slices bacon
1 tsp dark brown sugar
2 tsp chopped pecans
2 slices stale white bread
2 eggs, divided
1 T. heavy cream
1/8 tsp ground cinnamon
1/2 T. butter (I used less)
Preheat the oven to 400. Line a
baking sheet with aluminum foil
or parchment. Cut the bacon pieces
in half and weave together. Sprinkle
with the brown sugar and pecans.
bake about 20 minutes or until
the bacon is crispy. Remove and
drain on paper towel.
Meanwhile cut the bread into
rounds to fit the sandwich maker.
In a small, shallow bowl, whisk
together 1 egg, the cream and the
cinnamon. Heat the butter in a nonstick
skillet over medium-high heat until
melted and foamy. Dip the bread pieces
into the egg mixture, then place in the hot
skillet. Cook for 2 minutes until browned
and then flip over to cook the other side,
1 to 2 minutes more. (I would cook this
side a little less as it will brown up in
the sandwich maker.) Remove from
pan and set aside.
Preheat the sandwich maker. Break
the remaining egg into a small bowl and
pierce the yolk with a fork.
Place the second French toast piece
in the bottom compartment of the heated
sandwich maker. Top with the cooked
bacon patty and lower the middle plate.
Pour the egg into the top compartment
and let it cook for a minute then place
the second piece of French toast over it.
Close the sandwich maker.
Cook for about 4 minutes or until
the egg is set. Slide open
the middle plate to assemble the
sandwich and remove it from the
Praline Topping Garnish
In a frying pan melt 1 tsp.
butter with 1 tsp. brown sugar
and 1 tsp. chopped pecans.
Cook over medium heat until
the three mix well and let cool.
Top the sandwich with the
garnish if desired and finish
with Maple Syrup.
But you can also make open-faced
goodies like these
A crisp pizza crust with fresh
tomatoes, fresh mozzarella and
fresh basil, drizzled with olive
oil and topped with sea salt and
freshly ground pepper.
I drizzled mine with Trader Joe's
Lemon Olive Oil. That one is
great on anything.
Yum, the breakfast sandwich maker crisps
the bottom of the pizza and the top
of it melts the cheese. You can
use pre-made pizza crusts or I had
some leftover pre-baked crusts in
the freezer from making pizzas in
the pizza oven.
Of course we had to try a dessert
How about this
No bites left for a picture -
hate it when that happens, but
it means it was super yum!
(I substituted white bread for
the raisin bread on this one and
just buttered it and sprinkled it
with a little white sugar as I
am not a big raisin bread fan, and
then I garnished the dessert
with a little crumbled
Super yum three times in a row.
With recipes titled:
Portobello, Polenta and Manchego Stack
Biscuits and Gravy Sandwich
Chicken and Waffles
Lemony Artichoke-Emmentaler Flatbread
Apple Cheddar Breakfast Sandwich
Green Eggs and Ham
Bacon Waffle Stack
Ham and Brie Croissant-wich
Monte Cristo with Raspberry Sauce
and many, many more
there are going to be a lot more
coming out of
Purple Chocolat Home's
Ulysses Press for
choosing me to
review this book.
I LOVE IT!
You can find it on
(I plan to make the
French Toast Sandwich
with Praline Bacon for a
crowd and I will just use an
electric griddle. I think all
of these wonderful recipes
can be adapted to a griddle
or fry pan when cooking for
a crowd so don't overlook the
cookbook if you don't have
an individual sandwich maker
or you have more than two in
Jessica has 101 different delicious
recipes! Give this cookbook a try!