Wipe the skillet clean with paper towels, add the butter and remaining oil, and heat until hot. Add the egg-soaked bread, in batches if necessary, and sauté for 2 minutes on each side until crisp and golden.
Put 2 triangles of toast on each plate with 3 pieces of bacon on top. Spoon the tomatoes over the bacon, sprinkle with the basil, and serve immediately.
Reprinted with permission from Easy Entertaining. Photographs by William Lingwood. Copyright © 2004. Published by Ryland, Peters, & Small. www.rylandpeters.com.
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| TinyDancer | |
| Smoked Salmon is my favorite! I'm glad to see a recipe that uses it, since not many do. | |
| summer-girl | |
| "French Toast with Smoky Bacon and Spiked Tomatoes" sounds a little crazy to me. I love all things French toast, but I've never thought to put bacon on it. | |