Cuban French Toast Stack

Ingredients

220 ml / 7 oz

Egg Creations Whole Eggs Original, well shaken

8 slice

White, country or sourdough bread, thick sliced

1/4 cup / 60 ml

milk

2 tbsp / 30 ml

Grainy Dijon Mustard

4 tbsp / 60 ml

Butter

1 pinch

Sea salt and fresh cracked black pepper, to taste

8 slice / 224 g

Smoked Black Forest-style Ham

400 g / 7 oz

BBQ Pulled Pork, prepared

1/4 cup / 40 g

Bread and Butter pickles, sliced and drained

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Swiss Cheese Sauce:

2 tbsp / 30 ml

butter

2 tbsp / 30 ml

all-purpose flour

2 cup / 500 ml

milk

1 cup / 90 g

Swiss cheese, grated

1/4 tsp / 1 ml

sea salt

Fresh-cracked black pepper, to taste

Directions

1. Mix together eggs, milk, Dijon mustard, salt and pepper and set aside in a shallow baking dish or pie plate.

2. Prepare and warm the pulled pork according to package directions, draining and discarding excess sauce. Keep warm.

3. Cheese Sauce: Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. In a steady stream, gradually pour in 2 cups lukewarm milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted. Set aside to keep warm.

4. Heat a pan over medium heat and add half the butter. Soak 4 slices of bread in the egg mixture, drip off excess and place in the hot pan, frying both sides of the bread until golden brown and cooked through. Remove from pan, and set aside and keep warm. Repeat with remaining slices of bread.

5. Pan fry the slices of ham on medium heat until warmed through.

6. To assemble, plate one piece of French toast, followed by 1 slice ham and 1/8 amount of warmed pulled pork and pickles. Repeat with remaining ingredients, and finally with ¼ warmed Swiss Cheese sauce.

Tips

1. You can also use 2 cups (400g) of Prepared Swiss Cheese Fondue sauce instead of grated Swiss Cheese.