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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 6 |
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These can also be served open faced and use ham instead of bacon. Or you can fill with cream cheese and your favorite jam. To dress it up a little use day old croissants. Ingredients:
1 loaf firm italian style bread |
12 smoked bacon strips, cooked |
6 slices cheddar cheese, each about 2 inches square at room temperature |
3 eggs |
6 tbsp milk |
1/4 tsp ground nutmeg |
1/4 tsp salt |
5 tbsp butter |
Directions:
1. Slice off 1 end from the loaf of bread.
2. To form bread pockets, use a serrated knife to cut a slit 1/2 inch from the cut end and three quarters of the way through the loaf; then slice all the way through the loaf, 1/2 inch from the slit, making a 1 inch pocketed slice. Continue until you make 6 pocketed slices.
3. Wrap 2 slices of bacon around 1 slice of cheese, making sure the cheese is competely covered; insert into the pocket of 1 bread slice.
4. Repeat with the remaining bacon, cheese and bread pockets.
5. In a shallow bowl, lightly beat eggs and milk; add nutmet and salt.
6. On a griddle melt 3 Tbsp butter over medium heat. Working with 3 sandwiches at a time, dip each sandwich into the egg mixture, turning to coat both sides.
7. Let excess egg mixture drip back into the bowl.
8. Place 3 egg coated sandwiches on the griddle; cook over medium heat until lightly golden on the bottoms, about 2 minutes.
9. Turn each sandwich over, reduce heat to medium low and cook until golden brown, 3-5 mnutes longer.
10. Add the remaining butter to the pan; repeat with the remaining egg coated sandwiches.
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