Prepare the French Toast:

• • In a shallow bowl, whisk together the eggs, milk, maple syrup (or sugar), vanilla extract, and a pinch of salt until well combined.
  • Preheat a large non-stick frying pan over medium heat and add a little butter.
  • Dip each slice of French bread into the egg mixture, ensuring both sides are well-coated, but not soaked.
  • Place the coated bread slices in the hot pan and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.

Cook the Ribeye Steak:

• • Preheat a grill or grill pan over medium-high heat.
  • Season the ribeye steak with salt and pepper.
  • Grill the steak for about 4-5 minutes on each side, depending on the thickness and desired doneness. For medium-rare, aim for an internal temperature of 57°C (135°F).
  • Let the steak rest for 5 minutes before slicing it thinly against the grain.

Make the Bacon and Egg Patty:

• • In a large frying pan, cook the bacon over medium heat until it is crispy.
  • In a bowl, whisk the eggs with a pinch of salt and pepper.
  • Pour the whisked eggs into the same pan around the bacon. Cook on medium-low heat, gently folding the edges inward as the egg sets, forming a square shape.
  • Just before the egg is fully cooked, place a slice of cheese on top, then fold the egg around the bacon to form a square ‘patty’. Remove from the pan and set aside.

Prepare the Shredded Hash Potatoes:

• • Place the grated potatoes in a clean kitchen towel and squeeze out as much excess water as possible.
  • Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).
  • Carefully add the shredded potatoes to the hot oil, frying until they are golden brown and crispy, about 4-5 minutes. Remove the potatoes with a slotted spoon and drain on paper towels. Season with salt.

Assemble the Sandwich:

• • Preheat your oven to 180°C (350°F).
  • Place a slice of cheddar cheese on each slice of French toast.
  • On one slice of French toast, layer the sliced ribeye steak.
  • Place the bacon and egg patty on top of the steak.
  • Add a generous layer of the shredded hash potatoes.
  • Drizzle the maple syrup over the top of the potatoes.
  • Place the second slice of French toast (with the cheese) on top, pressing down slightly to help the layers meld together.