All-Day Breakfast in a French Toast Sandwich

Whether you're looking for the perfect start to your morning, a tasty bite for brunch or a tea-time snack, you can't go far wrong with this tasty breakfast treat, anytime of day.

Delicious eggy bread generously filled with bacon, sausage, mushroom, tomato and cheddar cheese.

But don't just take my word for it, give it a go for yourself!

Step 1: The Ingredients

To re-create this delicious sandwich you will need the following:

For the Filling

Sausages
I used Italian sausages, the seasoning is to-die-for
Bacon Rashers
I used unsmoked back bacon
Cheese
I opted for an English cheddar, grated
Tomatoes
Washed and freshly sliced
Mushrooms

For the French Toast

Bread
I'd recommend a soft-white bread
Eggs
We only want the yolks
Milk
Just a little splash will do
Nutmeg
This is optional, add to taste

For the Cooking and Prep

A good size non-stick frying pan
With a little butter for frying
Grill
Medium heat
Shallow dish
For the egg yolks
Knives
For cutting stuff
Fork
For beating the eggs, but feel free to use a small whisk
Chopping Board
Or just use your worktop, it's your kitchen!
Plates
Because we're not animals

Step 2: Let's Get Cooking

Before we can make the sandwich we need to prepare and cook the filling.

Sausages

Start with the sausages as they will take the longest. You can cook them however you like (grilled, pan fried, deep fried). I prefer to grill them, turn occasionally and make sure they are cooked evenly and throughout.

Tip: Pierce the sausage casing, this allows the juices to escape and will prevent them from splitting during cooking.

Mushrooms

Slice the mushrooms and pan fry in a little butter until they brown. If the mushrooms cook before everything else is ready, place them in a dish at the bottom of the grill to keep warm.

Bacon

Place the rashers in the grill and cook, turning halfway. Again you can fry these if you prefer, removing the rind is also optional. I like to cook my bacon until it is just about to go crispy.

Tomatoes

Slice and keep to one side.

Cheese

Grate the cheese and keep to one side.

Step 3: Build the Sandwich

Once your filling is prepared and cooked you can build your sandwich. I had enough filling to make up to four, but you can make as many as you want (just amend the filling quantity to suit you).

Take your first piece of bread
Slice a sausage in half and place it in the middle of the bread
Add the bacon rashers
Put some mushrooms on top
Add some slices of fresh tomato
Sprinkle on the grated cheese
Add a second slice of bread
Press down on the sandwich
flattening it a little will make it more manageable

Step 4: Prepare the Eggs

To make the french toast (eggy bread) we are going to soak the sandwich in the egg before frying it. I like to use 2-3 eggs per sandwich, I add a tiny bit of milk and also add some nutmeg to flavour, but do this to suit your taste.

Place the egg yolk in a shallow dish, add the milk and nutmeg (if using) then with a folk, beat the eggs until smooth.

Step 5: Eggy-Bread Time

Now comes the messy part, carefully pick up your assembled sandwich (trying not to lose any filling) and place it in the dish with the egg.

Let it soak for a few seconds before carefully flipping over to soak the other side. Now you're ready to transfer it to the pan.

Step 6: Golden Delicious!

To cook your french toast sandwich you'll want your frying pan pre-heated, I still have some of the butter left over from when I cooked the mushrooms so I'm just going to throw the sandwich straight in there.

Cook it on one side until deliciously golden brown, then carefully turn over to brown the other side.

Once cooked on both sides transfer to a warm plate (slice the sandwich in half with a knife if preferred) and your breakfast is served, enjoy!