How about some easy cleanup?
This is a one-pan breakfast – though these sandwiches definitely aren’t finger food. Well, not unless you enjoy sticky fingers.
There are a few steps in play here to keep it all in one pan, but if you’re starving, you could easily divide the bacon, eggs, and French toast between three separate skillets – though you’ll have to pay the price when it comes to cleaning up.
And, we know you’re thinking that this is a weekend breakfast (that’s how many days away?), but we’ve been eating these for breakfast, lunch, and dinner for the past week. Sure, we’re sort of missing our veggies, but not that much (at the moment). These are simply too good, too easy, and far too addictive to stop eating.
Now, this recipe is designed for two people, but you could halve or double (or triple, or…) to your liking. And, we’re certain this will quickly become your go-to winter breakfast (or lunch or dinner) recipe.
Why not? You probably have everything you need in the kitchen already.
So… there’s no need to wait for the weekend, is there?
4 each Egg
¼ teaspoon Mad Dog 357 Pure Gold Hot Sauce
4 slices Bread
4 slices Bacon
½ cup Maple syrup
Crack half the eggs into a bowl with the Mad Dog 357 Pure Gold Hot Sauce and beat until combined. Heat a lightly oiled non-stick skillet over medium-high heat. Dip the slices of bread slices in the eggs, place in skillet and cook until browned on both sides. Remove from the pan and keep warm.
Place the bacon in the same skillet (still over medium-high heat) and cook until evenly brown. Remove, drain, and keep warm. Add the remaining eggs to the pan and fry until cooked the way you like.
Assemble sandwiches by placing the fried eggs and bacon between slices of French toast –pour syrup over the whole, beautiful burning mess and serve with a few extra drops of Mad Dog 357 Pure Gold Hot Sauce on each sandwich.