My Breakfast Sandwich 🤤 Must try....at least once!

Presenter / channel

• Not specified in the subtitles (the segment references the presenter’s “shorts” and includes Q&A dialogue).
• Likely from a cooking channel that posts “shorts.”

Ingredients (with quantities/substitutions mentioned)

French toast batter (for the bread)

• 3 eggs
• Sugar (amount not specified)
• Vanilla (splash)
• Nutmeg (to taste)
• Cinnamon (to taste)
• Milk (enough; exact amount not specified)
• Salt and pepper (after eggs; quantities not specified)

Sandwich components

• Bacon (quantity not specified)
• Ham: favorite “Protocotto” (quantity not specified)
• Aged cheddar (amount not specified; described as “crumbly”/easier with thinner slices)
• Butter (for the griddle / French toast; exact amount not specified)

Bread

• French toast bread made from a Greek bakery bread: “ambrosia and laval”
• Bread slices are cut thinner (not too thick)

Equipment / prep

• Griddle (used to cook bacon/ham and French toast)
• Mixing bowl (for French toast batter)
• Knife / slicing technique (presenter references a bread-slicing method)

Preparation cues

• Slice bread thinner and avoid making pieces too thick.
• Leave one slice in place to help support/stand up the other slices.
• Mix batter using the chosen base: eggs + sugar + vanilla + nutmeg + cinnamon + enough milk.

Step-by-step method (key technique/timing cues)

1. Assemble plan

   • Sandwich will include:
     • Bacon
     • French toast bread

2. Make French toast batter

   • Mix: 3 eggs + sugar + vanilla (splash) + nutmeg + cinnamon + enough milk until combined.

3. Prepare bread slices

   • Use ambrosia and laval Greek bakery bread.
   • Slice thinner, not too thick, and leave one slice/piece in place to help support the others.

4. Cook bacon and ham on griddle

   • Put ham on the griddle until it “picks up that nice color.”
   • Add/cook bacon as well.
   • Remove/“get the ham off” and cook bacon accordingly.

5. Clean griddle / add butter

   • Clean off the griddle.
   • Add butter (presenter notes forgetting butter briefly: “butter melted.”)

6. Cook French toast

   • With butter melted, cook the French toast using the prepared bread and batter.
   • (No specific cook times provided; done based on griddle heat and browning.)

7. Cook eggs

   • Start eggs: crack them and “break the yolk.”
   • Season with salt and pepper.

8. Assemble sandwich

   • Add ham, then bacon, then cheddar.
   • Note: cheddar is “crumbly,” but it will still melt.

9. Final note / optional finishing

   • Presenter jokes about eating frequency (“no more than twice a year”).
   • Mentions “lace it” with the idea of an extra sauce/topping, though what exactly “lace it” means is not specified.

Chef tips / technique cues to follow

• Use a French toast batter you like (no single recipe required).
• Slice bread thinner for better sandwich structure (avoid thick slices).
• Cheddar doesn’t need perfect slicing—even if crumbly, it will melt.
• Don’t forget butter before cooking French toast (“I forgot the butter.”).

Common mistakes to avoid (as implied)

• Bread too thick (explicitly called out).
• Forgetting butter before cooking (explicitly called out).
• Planning assembly matters early, though the clip doesn’t provide a detailed formal assembly sequence beyond cooking order.

Plating / serving suggestions

• Serve as a hot, loaded breakfast sandwich using French toast bread with:
  • bacon + ham + cheddar + egg
• The presenter emphasizes the indulgent nature of the sandwich.

Variations mentioned

• General statement: many ways to make a breakfast sandwich.
• The shown build is consistent:
  • Bacon
  • French toast bread
  • Aged cheddar
  • Ham
  • Egg
• French toast batter can vary: “use a French toast batter you like.”