Showing 38 Result(s)
Main dish

Veggie Sushi 4 Ways

Veggie Sushi 4 Ways
Veggie Sushi 4 Ways recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ tablespoons rice vinegar
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 3 cups sushi rice, cooked (600 g)
  • 1 cup black rice, cooked (230 g)
  • 4 sheets roasted nori
SHIITAKE VEGGIE ROLL
  • 1 tablespoon sesame oil
  • 1 cup shiitake mushroom, sliced (75 g)
  • 1 tablespoon soy sauce
  • ¼ teaspoon garlic powder
  • pepper, to taste
  • 8 leaves fresh spinach
  • 4 sticks cucumber
  • 4 sticks carrot
SWEET POTATO TEMPURA ROLL
  • vegetable oil, for frying
  • ½ cup all purpose flour (60 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup ice water (180 mL)
  • 1 medium sweet potato, cut into sticks
  • 2 slices avocado
AVOCADO CUCUMBER MANGO ROLL
  • 4 slices avocado
  • 4 sticks cucumber
  • 4 sticks mango
TERIYAKI TOFU ROLL
  • 4 strips teriyaki tofu, baked
  • 4 sticks red bell pepper
  • 4 sticks carrot
FOR SERVING
  • wasabi
  • pickled ginger
  • soy sauce
Instructions
  1. In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
  2. Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
  3. Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
  4. Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  5. Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  6. Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
  7. In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
  8. Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
  9. Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  10. Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  11. Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  12. Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  13. Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  14. Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  15. Serve the sushi with wasabi, pickled ginger, and soy sauce.
  16. Enjoy!

Watch the recipe video here:

Sushi is perfect for a date night in 🍣Get the recipes: https://tasty.co/recipe/veggie-sushi-4-ways

Posted by BuzzFeed Food on Thursday, April 11, 2019

Dessert

Fudgiest Dairy-Free Chocolate Cake

Fudgiest Dairy-Free Chocolate Cake
Fudgiest Dairy-Free Chocolate Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FROSTING
  • 30 oz full-fat coconut milk, 2 cans (880 mL)
  • 3 cups dairy-free chocolate chunk (510 g)
  • ¼ cup coconut oil, melted (60 g)
  • 2 cups powdered sugar (240 g)
CAKE
  • 3 cups whole wheat flour (375 g)
  • 1 ½ cups dark cocoa powder (180 g)
  • 1 cup sugar (200 g)
  • 1 tablespoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • 3 cups almond milk (710 mL)
  • 1 cup coconut oil, melted (240 g)
  • 1 ½ cups applesauce (380 g)
  • 1 ½ cups maple syrup (360 g)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • berry, of choice, for garnish
Instructions
  1. In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
  2. Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
  3. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
  4. Cover and refrigerate overnight.
  5. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
  6. In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
  7. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
  8. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
  9. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
  10. Remove the frosting from the fridge and mix it up well.
  11. Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
  12. Enjoy!

Watch the recipe video here:

This is the FUDGIEST non-dairy chocolate cake 🍫FULL RECIPE: https://tasty.co/recipe/fudgiest-dairy-free-chocolate-cake

Posted by BuzzFeed Food on Wednesday, March 13, 2019

Main dish

Bacon-wrapped Mashed Potato-stuffed Meatloaf

Bacon-wrapped Mashed Potato-stuffed Meatloaf
Bacon-wrapped Mashed Potato-stuffed Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (900 g)
  • 1 cup onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup panko breadcrumbs (50 g)
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 teaspoons worcestershire sauce
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley, finely chopped (15 g)
GLAZE
  • 1 ½ cups ketchup (360 mL)
  • ½ cup brown sugar (110 g)
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • ¼ cup tomato paste (55 g)
  • MASHED POTATOES
  • 1 lb yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk (240 mL)
  • 28 slices bacon, slices
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!

Watch the recipe video here:

The ULTIMATE meatloaf!!! 👀Get the recipe: https://tasty.co/recipe/bacon-wrapped-mashed-potato-stuffed-meatloaf

Posted by BuzzFeed Food on Friday, March 8, 2019

Main dish

Crispy Baked Chicken Roll

Crispy Baked Chicken Roll
Crispy Baked Chicken Roll
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 1 medium yellow onion, sliced
  • 2 cups fresh spinach (80 g)
  • 5 chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 10 slices ham
  • 12 slices swiss cheese
  • 3 cups all-purpose flour (375 g)
  • 8 large eggs, beaten
  • 3 cups panko breadcrumbs (150 g)
  • fresh parsley, chopped, for sprinkling
CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk (480 mL)
  • ¼ cup dijon mustard (60 g)
  • salt, to taste
  • pepper, to taste
  • 1 cup shredded parmesan cheese (110 g)
Instructions
  1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
  2. Add the onions and cook, stirring, until caramelized, about 10 minutes.
  3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
  5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
  6. Season with salt and pepper.
  7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
  8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  9. Refrigerate for 1 hour to set.
  10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  11. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
  12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
  13. Slice the chicken roll and serve with the sauce and fresh parsley.
  14. Enjoy!

Watch the recipe video here:

It's crispy, it's stuffed, and it's DELICIOUS! Get the recipe: https://tasty.co/recipe/crispy-baked-chicken-roll

Posted by BuzzFeed Food on Thursday, March 7, 2019

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter, softened (460 g)
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (960 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 15 oz sweetened condensed milk, 1 can (395 g)
  • 15 sheets gelatin
  • 25 oz white chocolate, chopped, over 30% cocoa butter (740 g)
FOOD COLORING
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
Instructions
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

Watch the recipe video here:

This galaxy cake is out of this world 💫Get the recipe: https://tasty.co/recipe/galaxy-mirror-glazed-box-cake Subscribe to our YouTube for more Tasty! 👉 https://bzfd.it/2UTmh3g

Posted by BuzzFeed Food on Thursday, February 21, 2019

Dessert

Brownie Truffle-Stuffed Strawberries

Brownie Truffle-Stuffed Strawberries
Whether you need a Valentine’s Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you’re ready to go!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz chocolate fudge brownie mix, 1 box, prepared according to package instructions (515 g)
  • 24 large strawberries
  • 4 oz cream cheese (115 g)
  • ½ cup mini chocolate chips (85 g)
  • ½ teaspoon vanilla extract
  • 1 cup high quality dark chocolate (170 g)
  • 1 cup high quality white chocolate (170 g)
  • 8 cookies and cream dipped cookie sticks
  • 8 chocolate dipped cookie sticks
  • 8 strawberry dipped cookie sticks
  • 4 chocolate sandwich cookies, crushed
  • 3 tablespoons red sprinkles
  • 3 tablespoons freeze-dried strawberry, crushed
Instructions
  1. Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
  2. While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
  3. In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
  4. Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
  5. Chill the strawberries in the refrigerator for 30 minutes.
  6. Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
  7. Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
  8. Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
  9. Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
  10. Let the chocolate set, about 5 minutes, then serve.
  11. Enjoy!

Watch the recipe video here:

Make these deliciously fried brownie bites for your sweetest Valentine 💕🍓Full recipe:…

Posted by BuzzFeed Food on Wednesday, February 13, 2019

Main dish

Elegant Braised Lamb Shank Dinner

Elegant Braised Lamb Shank Dinner
Elegant Braised Lamb Shank Dinner
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 lb lamb shanks, 1 pound (455 g) each (2.7 kg)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Need to impress a special someone? Make this show-stopping recipe ✨Get the recipe: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by BuzzFeed Food on Tuesday, February 12, 2019

Breakfast

Stuffed French Toast Breakfast Sandwich

Stuffed French Toast Breakfast Sandwich
After waking up late, you might as well take your time making a super-satisfying sandwich. Because, like Diesel, sometimes you just gotta go with the flaw.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Maple butter
  • ¼ cup unsalted butter
  • 1 cup maple syrup
  • ¼ teaspoon cayenne
  • Sandwich
  • 6 eggs
  • Salt and pepper
  • 4 slices thickly sliced white bread (“Texas toast”)
  • 6 slices cooked bacon, crumbled
  • ½ apple, finely sliced
  • ¼ shredded cheese
  • ¼ cup heavy cream
  • 2 tablespoons vegetable oil
  • Extra eggs for topping
Instructions
  1. Heat electric griddle to medium-high (or a griddle pan over medium-high heat).
  2. In a saucepan over medium-high heat, melt butter. Add in maple syrup and cayenne, then simmer for 5 minutes. Keep warm.
  3. Beat 4 eggs with heavy cream. Season with salt and pepper. Set aside.
  4. Carefully cut a small pocket into each bread slice. Fill each slice with cheese, bacon, apple slices, and shredded cheese.
  5. Carefully dip bread slices into egg mixture. Turn until bread is fairly saturated with egg mixture.
  6. Heat oil on griddle until sizzling. Place bread slices onto griddle and cook until cheese is melted (about 4 minutes per side).
  7. Remove from heat and cover bread to keep warm.
  8. Use remaining oil (adding 1 tablespoon more if necessary) to fry sunny-side-up eggs.
  9. Top the slices with sunny-side-up eggs and maple butter. Enjoy!

Watch the recipe video here:

Stuffed French Toast Breakfast Sandwich

Stuffed French Toast Breakfast SandwichAfter waking up late, you might as well take your time making a super-satisfying sandwich. Because, like Diesel, sometimes you just gotta go with the flaw.http://www.diesel.com/tasty

Posted by BuzzFeed Food on Thursday, February 1, 2018