Wednesday, May 1, 2013

Elvis French Toast: Welcome Back, Carbs!

I didn't want to show my hand about today's delectable, indulgent post-Paleo breakfast, because I wasn't sure I could pull it off or would feel up to going through that many steps this morning. But I did, so I invite you to feast your eyes on my Elvis French Toast:

Elvis French Toast

If you're familiar with "The Elvis" sandwich, you can already see what I'm getting at - French toast (brioche in this case) with peanut butter, banana, and bacon. The peanut butter is sweetened with maple syrup, and the bacon is actually pancetta, and this breakfast? It's amazing. It's everything I dreamed it could be. It is the perfect way to break the carbfast. It...

Okay, I'll be honest, it feels like a brick sitting in my stomach right now, but I don't care. I'm the happiest carb-eatin' girl in the whole wide world.

Elvis French Toast Sandwich
Serves 1
  • 2 tbsp pancetta bits
  • 2 tsp honey
  • 1/3 cup milk
  • 1 egg
  • 2 slices brioche
  • Butter as needed
  • 2 tbsp peanut butter
  • 2 tsp maple syrup
  • 1/2 banana, sliced
Begin by rendering the pancetta over medium heat in a non-stick pan. When done, remove cooked pancetta, leaving fat in pan. Mix honey, milk, and egg, until incorporated, then soak both sides of each slice of brioche in the mixture until completely absorbed. Turn heat down to low, and cook the first slice about three minutes on each side. For the second slice, add butter to the pan if needed, and return about half the pancetta bits to the pan, then add the bread. You may need to press down on the bread and/or increase the heat a bit to cook this side, but otherwise, cook the same as the first piece. While the second piece is cooking, mix the peanut butter and maple syrup together, microwaving if necessary to get to a spreadable consistency. Spread over cooked french toast, then sprinkle with remaining pancetta bits, then arrange the bananas on top of the peanut butter. Top with second french toast, pancetta side up. Devour.