Moldy French toast with bacon

Ingredients for 1 servings:

• 2 slices of white bread
• e.g. blue cheese (Gorgonzola, Stilton, Roquefort, Danablu or German blue cheese)
• 2 slices of breakfast bacon
• 1 egg(s), at least free-range or organic
• ½ tsp, leveled sea salt
• 1 tsp, leveled paprika powder, smoked

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 12 minutes

from the contact grill

First of all: The bread you choose is entirely up to your personal taste. It should be a light loaf, such as toast, poppy seed, spelt, or pumpkin. Blue cheese ranges from the extremely spicy Stilton to the mild German Bergader, so everyone will find their favorite. Preparation is quick. Spread the bottom slice of bread with blue cheese, about 3-4 mm thick. Cut each slice of bacon into thirds. Place the three pieces of the first slice directly on the cheese. Now, in a shallow dish or plate, thoroughly beat the egg with salt and paprika. Place the slice of bread with the cheese in the egg mixture and let it absorb a little. Place half of a sheet of baking paper on the lower grill surface of the contact grill and place the slice of bread with the cheese and egg on top, egg-side down. Now soak the second slice of bread with the egg mixture and place it, soaked side up, on top of the other slice of bread, and cover with the pieces of the second slice of bacon on top. Now place the second half of the baking paper on top. This has the great advantage of keeping the grill clean and preventing the bread from sticking. Now close the grill and gently press down on the upper grill surface. Grill at three-quarters heat for 6 to 7 minutes. The cooking time can vary from grill to grill. Just check it occasionally (then you’ll find the right time in no time). This goes very well with a delicious mayonnaise and perhaps some spring onion rolls for garnish.