If you’re a French toast lover, this is the sandwich for you. Sweet and velvety maple cream cheese spread, poached egg and crisp turkey bacon are sandwiched between 2 slices of savory French toast. This is the ultimate meal for any time of day.
2 1-oz slices turkey bacon, no added nitrates or nitrites (TRY: Applegate Organic Turkey Bacon)
2 tbsp cream cheese, room temperature
1 tbsp pure maple syrup
1 tsp white vinegar
In a large bowl, combine 1 whole egg, egg whites, milk and vanilla. Mist a large skillet with cooking spray and heat on medium-high. Dip bread slices into egg mixture, turning to coat. Add to skillet, in batches if necessary, and cook for about 4 minutes, turning once, until golden brown. Transfer to a plate and cover to keep warm. Wipe out skillet, mist again with cooking spray and return to medium-high heat. Add bacon and cook, flipping once, until crispy, about 5 to 6 minutes. Transfer to a plate and cover to keep warm.
In a small bowl, beat together cream cheese and maple syrup with a spoon. Spread cheese mixture on 2 of bread slices, dividing evenly, and top with bacon.
Fill a medium pot with 3 inches water and heat on medium. Add vinegar and bring to a gentle simmer. Crack remaining 2 whole eggs into 2 small bowls. (TIP:To help with poaching, you can place the un-cracked egg into simmering water for 10 seconds and then crack it into a small bowl. This gives the whites a head start and helps them coagulate better when poaching.)
Swirl water vigorously with a wooden spoon and slip eggs into water. Poach eggs until whites are set but yolks are still runny, about 4 minutes. Remove from water with a slotted spoon and drain off all water. Place eggs over top of bacon, then top with remaining slices of bread.
This protein-rich skillet breakfast is both fast enough for weekday mornings and hearty enough for houseguests. Here, we used plain turkey sausages, but go ahead and toss in your favorite variety, such as Italian or breakfast-style.