4 hot Italian sausages (3 1/2 to 4 ounces each)
4 slices turkey bacon
3 cups 2 percent milk
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
3 large eggs
8 slices white sourdough (each about 1/2 inch thick)
4 tablespoons good-quality peach preserves
4 slices fontina cheese (each about 1/4 ounce)
2 tablespoons unsalted butter
2 teaspoons olive oil
1/2 tablespoon unsalted butter
4 large eggs
Pinch kosher salt
Freshly ground black pepper
2 tablespoons sorghum syrup thinned with about 1 teaspoon water
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