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Channing Tatum’s French Toast Steak Extravaganza

This sandwich takes the idea of breakfast to a whole new level, combining tender ribeye steak, crispy bacon, fluffy eggs, deep-fried shredded hash potatoes, and homemade French toast as the bread. A drizzle of syrup ties it all together in a delicious harmony of flavours and textures.

Preparation and Cooking Time:

    • Preparation: 20 minutes

    • Cooking: 40 minutes

This sandwich takes the idea of breakfast to a whole new level, combining tender ribeye steak, crispy bacon, fluffy eggs, deep-fried shredded hash potatoes, and homemade French toast as the bread. A drizzle of syrup ties it all together in a delicious harmony of flavours and textures.

Why You’ll Love This Sandwich:

French Toast Upgrade: Swapping regular bread for French toast adds a rich, slightly sweet twist that makes every bite unforgettable.

Perfectly Balanced Flavours: The savoury steak, crispy bacon, and the subtle sweetness of the French toast and syrup create a well-rounded, satisfying meal.

All-Day Breakfast Vibes: This sandwich is hearty enough for any meal, offering a full breakfast experience in every bite.


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Instructions

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.

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Menu info

Ingredients

Ingredients (Serves 2):

For the French Toast:

    • 4 slices of French bread (each about 2 cm / ¾ inch thick)
    • 2 large eggs
    • 120 ml (½ cup) milk
    • 1 tablespoon (15 ml) maple syrup or sugar
    • 1 teaspoon (5 ml) vanilla extract
    • Pinch of salt
    • Butter for cooking

For the Sandwich:

    • 2 slices of cheddar cheese
    • 1 ribeye steak (about 300g / 10.5 oz)
    • 4 slices of bacon
    • 2 large eggs
    • 2 medium potatoes, grated
    • 2 tablespoons (30 ml) maple syrup
    • Salt and pepper, to taste
    • Oil for deep frying (vegetable or canola)

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