Crazy for Breakfast Sandwiches

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

over-the-top

AMAZING!

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

PRALINE BACON

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

conventional cooking.

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.

Rather clever!  

I added a little praline on top for

extra crunch and that yummy

breakfast sandwich disappeared!

French Toast Sandwich with

Praline Bacon

(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

sandwich maker.

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

Mini Margheritas!

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

sandwich.

How about this 

S'Mores Toast?  

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

graham cracker.)

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

creative sandwiches 

coming out of 

Purple Chocolat Home's 

kitchen!

Thank you

Ulysses Press for

choosing me to

review this book.  

I LOVE IT!

You can find it on 

Amazon!

(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

your family.)

Jessica has 101 different delicious

recipes!  Give this cookbook a try!