I may have enjoyed my Christmas a little too much. Maybe you did, too? Even so, there’s still time to add to that merriment because…

above: love my Christmas living room

… New Year’s is still ahead. Whether or not you imbibed just a little too much Champagne on New Year’s Eve, you’ll enjoy this decadent breakfast sandwich I’ve made a time or two for Dave. It’ll fix whatever ails you and hold you until the Black Eyed Peas are ready.  Do add the little jam garnish or try a dab of maple syrup or honey. Really, there’s time for just one more splurge, right?  Maybe add a Bloody Mary, too. Why not?

Happy New Year!

below:  dunked in a little cherry jam to gild the lily

PARMESAN FRENCH TOAST BREAKFAST SANDWICH

for each sandwich:

• 2 slices bacon, cut in half
• 2 eggs, well-beaten with a generous pinch each salt and pepper and  a tiny pinch of ground cayenne, if desired
• 2 slices thick sourdough bread ( a little stale is fine)
• 1 teaspoon Dijon or any spicy mustard
• 2 thin slices sharp cheddar or your favorite cheese
• 1 teaspoon of salted butter
• 2 teaspoons grated Parmesan cheese
• Small handful fresh spinach leaves
• Cherry jam for serving (can sub fig jam or orange marmalade)

Heat large flat griddle or two skillets over medium-high heat until quite hot — drop of water sizzles when griddle is ready.  Add bacon, cooking on one side, turning to other, until quite crisp; remove to paper towel-lined dish until needed. (You’ll cook the eggs in this fat but turn  griddle/skillet down or off for now.)

Meanwhile, in a shallow bowl beat eggs with salt and pepper and place bread in egg mixture.  Let rest 1-2 minutes and spread each unegged side with mustard. (Save the eggs; you’ll cook them in a minute.)  Add a little butter in two spots (for the two pieces of bread) on bottom of griddle or in other skillet and sprinkle each with Parmesan cheese.  Place pieces of bread, egged side down, onto each puddle of butter and Parmesan.  When beginning to brown on the bottom, add a slice of cheese to the top of each piece and then add reserved bacon.

Reheat portion of griddle or first skillet where bacon has cooked, then pour out the beaten eggs from the bowl and cook half-way done to create a sort of omelet.  Flip and add spinach leaves on top of the eggs. Fold omelet in half and place on top of one of the pieces of bread.  (Turn off heat on that portion of griddle or the other skillet.) Top with the other slice of bread, cheese, and bacon and let cook, turning once, until sandwich is quite crispy.  Cut in half and serve hot with a dollop of cherry or fig jam.

Cook’s Notes:  Need to make a few?  Make them one or two at a time and place in oven to keep warm while the others finish cooking. If you’d like, you can cook a broken-yolk fried egg for this sandwich in place of the scrambled egg.  Ham might replace bacon, as could turkey or a sausage patty.  Don’t skip the French toast, though.

{printable recipe}

Can’t fit it all on a griddle when making a couple of sandwiches at once? Use a skillet for the eggs:

Cook a new breakfast,

Alyce