Ingredients
2
2 servings
- •4 slices bacon
- •½ (8 ounce) package cream cheese, softened
- •2 tablespoons butter, at room temperature
- •2 tablespoons white sugar
- •4 strawberries, diced, or more to taste
- •½ teaspoon lemon juice
- •4 slices bread
- •3 eggs
- •½ cup coconut milk
- •½ teaspoon vanilla extract
- •1 dash ground nutmeg
- •1 dash salt
- •2 tablespoons butter
- •1 sprig mint leaves, slivered
Instructions
- Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels; dice. Reserve bacon grease.
- Blend cream cheese, 2 tablespoons butter, and sugar in a separate bowl. Fold strawberries and lemon juice into the filling.
- Divide filling between 2 slices of bread, spreading it out to the edges. Cover with remaining 2 slices of bread. Press sandwiches lightly together.
- Mix eggs, coconut milk, vanilla extract, ground nutmeg, and salt in a shallow bowl to make egg wash.
- Melt 1 1/2 teaspoon reserved bacon grease and 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Sprinkle half the diced bacon evenly in the skillet. Dip 1 side of each sandwich in the egg wash. Place on top of the bacon in the skillet; cook until eggs are set and slightly browned, about 2 minutes. Transfer to a plate.
- Melt remaining 1 1/2 teaspoon bacon grease and 1 1/2 teaspoon butter in the skillet. Sprinkle remaining diced bacon in the skillet. Dip the second side of each sandwich in egg wash and return to the skillet; cook until lightly browned, 2 to 3 minutes.
- Cut sandwiches in half and garnish with mint.
Nutritional Facts
Per 2 servings
- Calories: 915
- Carbohydrate: 45g
- Fat: 72g
- Fiber: 3g
- Protein: 26g
- Sugar: 17g
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