Ground Chicken French Toast with Pan Fried Peaches + Brie
Check out this protein powered tasty twist to the breakfast classic!
My artistic customer Dana came up with this sweet and savory recipe, and it is delightful.
Stay in and make this for brunch for your summer guests!
The kids may even love it, too, or parts of it.
My 3-year-old gobbled up the French toast and chicken patty and of course enjoyed peaches for dessert.
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4
INGREDIENTS:
1 pound Amelia’s Farmette ground chicken
4 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Sea salt and pepper to taste
6 ounces Brie cheese
4 ounces butter
2 ripe yellow peaches
4 split Brioche buns (or bread of choice)
6 eggs
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla
optional : 2 ounces fresh arugula
DIRECTIONS:
Slice 2 yellow peaches in half-inch thick slices then slice Brie cheese in half-inch slices. Set aside.
Mix ground chicken with oregano, garlic, sea salt, and pepper.
Form four 3-inch round chicken patties. Pan fry both sides on medium low in butter until cooked through, about 3 minutes each side.
In another pan, fry 4 eggs done as desired (over easy works well here).
In a mixing bowl, mix 2 eggs with pinch of sea salt, vanilla, and ground nutmeg. Soak the 8 bread halves in the mixture for a couple minutes, then pan fry both sides in butter.
Pan fry sliced peaches.
Now it’s time to layer: Add one cooked egg, chicken patty, Brie cheese, and pan seared peaches in between the French toast to make four sandwiches.
Serve with maple syrup and enjoy.
Option: Add a few leaves of arugula on top of the Brie under the peaches for a fresh spicy kick and pop of green.