SAUSAGE FRENCH TOAST SLIDERS
Pan-fried GIMME LEAN breakfast sausage served between toasted whole wheat bread, then French toasted. Drizzled with Smoky Orange Marmalade Syrup! Great brunch/breakfast dish!
Makes 14 single sliders (serving size 2-4)
CD-T ClipBoard: We’re using JUST EGG liquid imitation egg for the French toast. But before dunking in the egg wash, we lightly toast the bread for a more substantial texture achievement. I think you’ll like it.
Serve hot, warm or at room temperature. I left one out for several hours, then tasted. Wow, the French toast part was juicy and perfectly textured.
Orange Marmalade Syrup:
1 c. orange marmalade
1/2 c. grapefruit juice
few drops liquid smoke
1/4 c. brown sugar
Combine syrup ingredients in small saucepan and heat till melted, stirring continuously. Cook on low heat for about 10 minutes, stirring as needed. Remove from heat. Serve warm or chilled.
SAUSAGE:
14 oz. tube GIMME LEAN Sausage by LIGHTLIFE, thawed and cut into approx. 3/8 inch rounds
corn oil for frying
In extra-large skillet, over medium heat, melt about 2 Tablespoons oil.
When skillet is hot, swirl the skillet to evenly coat bottom.
Add sausage rounds and fry till lightly browned. Flip over sausage, add a little more oil and finish frying. Remove from heat.
1 c. JUST EGG liquid
3 T. plant milk – I used Blue Diamond Original Almond Breeze AlmondMilk
1/4-1/2 t. black Himalayan salt (adds sulphuric eggy flavor) or use other salt
corn oil for frying
7 slices whole wheat bread, lightly toasted, then cut into quarters
margarine for spreading
Place JUST EGG, almond milk and salt in bowl. Stir with fork till well-blended.
In extra-large non-stick skillet, over medium heat, melt about 2 T. corn oil and swirl it around pan.
Dredge each piece of toast through egg mixture twice, on top and bottom, then place in skillet. Fry on both sides till lightly browned, turning only once. Remove to platter and spread each piece with a little margarine.
Continue with remaining toast.
ASSEMBLY:
Place a piece of French toast on individual serving plates. Top with sausage, then another piece of French toast. Drizzle generously with Orange Marmalade Syrup. Serve.
Optional: Additional black Himalayan salt. Very light sprinkle. A little goes a long way.
Notes: I ate the end pieces while assembling the sliders, so ended up with 12 sliders. I dunked just the sausage into the syrup. Couldn’t help myself! Hmm, so good!
These sliders don’t have to be super hot; warm is fine, even room temperature.
CHEF DAVIES-TIGHT™ 