A sweet and savory breakfast? Consider Us intrigued! The Potash twins — a.k.a. Adeev and Ezra Potash — crafted a meal that’s bound to satisfy all of your flavor needs and now you can make it at home.
Known as the sweet and savory French toast breakfast sandwich, the recipe for this beauty appears on an episode of the 26-year-old identical twin brothers’ latest cooking show, Takeout Twins, which is streaming now on the Food Network Kitchen app.
“Choosing between a sweet or savory breakfast is too big of a decision to make before you’ve had your coffee, so we came up with this breakfast sandwich that we call ‘The Compromise,'” the brothers told Us Weekly exclusively on Wednesday, September 2. “It’s a brioche French toast with a frico fried egg (chef term for fried cheese) tucked under a lattice bacon blanket and glued together with a simple honey butter.”
According to the duo, this dish hits all the right spots in a myriad of ways. “It’s just chef-y enough to impress your guests, but it’s so easy they’ll think you’ve ordered in … from Paris,” they added.
On Takeout Twins, which is executive produced by chef Andrew Zimmern, Adeev and Ezra will showcase their love of music, food and cooking. Each episode will take viewers inside their favorite celebrities’ kitchens, while the brothers teach the stars how to whip up their most beloved dishes.
Check out the recipe below!
Sweet & Savory French Toast Breakfast Sandwich
Makes 2 servings
INGREDIENTS:
For the honey butter:
• 3 tbsps unsalted butter, at room temperature
• 1 tbsp honey
• 1/4 tsp pure vanilla extract
• Kosher salt, to taste
For the sandwiches:
• 6 slices of bacon, cut in half crosswise
• 1 cup whole milk
• 2 large eggs
• 1 tsp vanilla
• 1/4 tsp cinnamon
• Kosher salt, to taste
• 1 tbsp butter
• 4 slices of brioche bread
• 1/2 cup grated Parmesan cheese
• 2 eggs
• Freshly ground black pepper, to taste
• Maple syrup, for serving (optional)
INSTRUCTIONS:
- Preheat the oven to 400 degrees.
- Prepare the honey butter: Whisk together the butter, honey, vanilla and a pinch of salt in a small bowl. Set aside.
- Prepare the sandwich: Line a baking sheet with parchment paper. Weave together six half-slices of bacon to form a lattice square. Repeat with the remaining six half-slices.
- Place an inverted wire rack over the bacon to keep it from curling in the oven. Bake until brown and crisp, 15 to 20 minutes. Remove from the oven and set aside. Lower the oven temperature to 200 degrees.
- Meanwhile, whisk together the milk, eggs, vanilla, cinnamon and a pinch of salt in a shallow bowl or baking dish and set it aside.
- Heat a large nonstick skillet over medium heat. Melt half a tablespoon of butter in the pan.
- Quickly dip two slices of brioche into the egg mixture, soaking it for just a few seconds on each side, then place them in the pan. Cook until golden, about three minutes per side, and set aside.
- Melt the remaining butter and repeat with the remaining two brioche slices. Place the French toast on a baking sheet and keep it warm in the oven while you make the eggs.
- Heat a medium nonstick skillet over medium heat. Add half of the grated Parmesan to the skillet in an even layer and cook until the cheese begins to melt and brown slightly, about two minutes.
- Crack one egg on top of the cheese and season with salt and pepper. Cover the pan with a lid and cook until the whites are just set and opaque but the yolk is still runny, about three minutes. Remove to a plate and repeat with remaining cheese and egg.
- To build the sandwiches, spread the honey butter on two slices of French toast. Top each with a bacon lattice and one frico egg. Spread honey butter over the other two slices and place one on top of each sandwich. Drizzle with maple syrup if desired. Serve immediately.
