I Think I’m Going To Cry
Wisconsin Brie, crispy bacon, hash browns, and a fried egg atop French toast. What else is there to say?
So there I was minding my own business when all off a sudden I realized bacon and eggs are for sissies. If it’s good with those, then it’s got to be better with brie, hash browns and French toast, right?
WOULD YOU LOOK AT THAT?!
Here’s the recipe (and, yes, I’m making it…and if I survive the quadruple bypass, I’ll be sure and let you know what my children think of seeing their dad’s eyes roll in back of his head while he sings opera.)
The Ingredients:
- 6 eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Pinch cinnamon
- Pinch nutmeg
- 2 large russet potatoes
- Salt and pepper
- 4 tablespoons canola oil
- 8 slices bacon
- 8 thick slices firm white bread
- 4 tablespoons butter
- 8 ounces Wisconsin Brie cheese, sliced
- Pure maple syrup, optional
The Method:
Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.
Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.
Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.
Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Rewhisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to overbrown bread.
Serve with maple syrup on the side, if you have absolutely no shame.
