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Savoury French Toast Breakfast Sandwich

This ultimate sandwich takes the idea of a big breakfast to delicious new heights. Two savoury slices of French toast sandwich bacon, mushrooms, spinach, tomato and melted cheese and the tower of tastiness is then topped with eggs and drizzled with hollandaise sauce. This indulgent sandwich is so generous you can share it!

How long will it take?

45 minutes

What’s the serving size?

Serves 1 generously


What do I need?

  • 3 large free range eggs, divided
  • 1 tablespoon thickened cream
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 slices thick white bread
  • 3 tbsp unsalted butter, divided
  • 1 tbsp canola oil
  • 2 thick slices tomato
  • ¼ cup sliced mushrooms
  • ½ cup baby spinach
  • 2 rashers Wursthaus streaky bacon
  • 1 slice Jarlsberg cheese
  • 2 tbsp Roza’s Hollandaise

How do I make it?

  1. Whisk 1 egg, cream, salt and pepper together in a large bowl. Dip bread into egg mixture to lightly coat.  Heat a large non-stick frying pan over medium heat and melt 1 tablespoon butter and the canola oil. When butter is gently bubbling, add bread and cook until golden brown on one side, flip and cook on the other side. Set aside on a plate.
  2. Use the same frying pan to cook the tomato slices. Cook for about 2 minutes per side, or until slightly browned. Set aside with the French toast.
  3. Add 1 tablespoon of butter to frying pan and Sauté the mushrooms until tender and golden, about 3 minutes. Add spinach and sauté until just wilted. Season to taste and set aside on plate.
  4. Cook bacon in frying pan over medium heat until crispy, then place on a plate lined with paper towel. Wipe out frying pan, return to medium heat and add 1 tbsp butter. When butter is foaming, add the remaining eggs and cook until the whites are set and the yolk runny. If you prefer over-easy, flip the eggs and cook for 15 seconds on the other side. Set aside.
  5. Reduce heat to low and assemble the sandwich. Top one slice of French toast with tomato, bacon, Jarlsberg cheese, mushrooms and spinach, and top with the second slice of French toast. Place in the frying pan and cover with a lid to heat through and melt the cheese.
  6. To serve, put sandwich on a plate and place egg on top. Drizzle with hollandaise and serve immediately.
Video & photography by David Pyefinch, food by Sarah Joseph

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