French Toast BLT

6 slices bacon

1 tsp cracked black pepper

1/2 tsp ground fenugreek (optional)

4 large eggs, divided

1/2 cup whole milk

1 tsp vanilla extract

1/4 tsp ground cinnamon

4 slices challah or brioche bread

2 Tbsp unsalted butter

1 large tomato, sliced into rounds

4 large lettuce leaves

Maple syrup

 

 

Place bacon on griddle or in frying pan over low heat and sprinkle with half of the pepper and half of the fenugreek if using. After a few minutes, flip bacon and sprinkle with remaining pepper and fenugreek. Continue cooking until crispy.  In a medium-sized bowl, lightly whisk together 2 of the eggs, milk, vanilla extract, and ground cinnamon. Dunk each slice of bread into the mixture until well-coated. Melt butter on a skillet over medium heat and place bread on skillet and cook for about 2-3 minutes on each side, until well-browned. Move to separate plate or pop in the oven set to low if you want to keep warm for later. In a separate small nonstick frying pan with, fry the remaining two eggs to your liking. Assemble sandwich by piling lettuce, tomato, bacon slices, and egg on one slice of french toast bread and topping with another. Drizzle maple syrup over the top.