The Best in Show Dog

  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

Candied Pecans:

1/4 cup chopped pecans

1 tablespoon maple syrup 

Pinch sea salt 

Challah French Toast:

3 cups 2 percent milk

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon 

Pinch ground nutmeg 

Pinch kosher salt

3 large eggs 

Four 3/4-inch slices challah bread or brioche (about 1 1/2 ounces per slice) 

2 tablespoons unsalted butter

Sausage and Eggs:

4 hot Italian sausages (3 1/2 to 4 ounces each)

2 teaspoons olive oil 

1/2 tablespoon unsalted butter

4 large eggs 

Pinch kosher salt 

Freshly ground black pepper 

2 tablespoons good-quality Peach preserves, thinned with a little water

2 tablespoons sorghum syrup, thinned with about 1 teaspoon water

4 teaspoons confectioners' sugar, for dusting 

Directions

  1. For the candied pecans: Preheat the oven to 375 degrees F. Line a baking sheet with foil or a silicone mat.
  2. Toss the chopped pecans with the maple syrup and spread out in 1 layer on the prepared baking sheet. Cook until fragrant and no longer tacky or sticky, about 12 minutes. Remove from the heat and sprinkle with a pinch of sea salt. Let cool before using.
  3. For the challah French toast: Lower the oven temperature to 200 degrees F. Heat a cast-iron griddle over medium-high heat.
  4. In a medium bowl, beat together the milk, vanilla, cinnamon, nutmeg, salt and eggs. Dredge the challah slices in the batter.
  5. Grease the griddle with the butter (about 1/2 tablespoon per slice). When the bubbles in the butter subside, add the dredged bread slices one at a time. Cook until beginning to brown, 2 to 3 minutes per side. Transfer to a baking sheet and keep warm in the oven.
  6. For the sausage and eggs: Heat a grill pan over medium high. Grill the sausages on the grill pan until cooked through, 6 to 8 minutes. Slice each sausage in half lengthwise like a book (they should be attached along one side).
  7. Heat a nonstick skillet over medium-low heat and add the olive oil and butter. Crack the eggs into individual bowls and spill them out into the pan one at a time. Cover the pan and cook until just perfectly cooked, about 90 seconds. (Cook longer if you prefer eggs that are more well done.) Season with salt and pepper.
  8. To build: Spread 2 teaspoons of the peach preserves on each of the 4 slices of challah French toast. Top each with a grilled sausage, a fried egg and one-quarter of the candied pecans. Drizzle one-quarter of the sorghum over each and dust lightly with confectioners' sugar. Serve immediately.

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