Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
French toast buns
Bacon
Poached eggs
To serve
How it's done
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French toast buns
Whisk the milk, eggs and sugar in a gratin dish. Place the bread buns in the egg mixture, allow to absorb for approx. 2 mins., turning once.
Bacon
Without adding any oil, gently fry the bacon in a wide, non-stick frying pan until crispy. Remove and drain on paper towels. Allow the excess egg mixture to drip off the bread, place the bread in the same pan in batches, fry for approx. 2 mins. on each side until golden brown. Remove, allow to cool slightly on a rack.
Poached eggs
Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.
To serve
Plate up the French toast buns. Stir the cream cheese, spread it on top. Add the bacon, eggs and cress. Drizzle with honey.
How-tos
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