Deviled Egg-Stuffed French Toast - cooking recipe

Ingredients

Deviled Egg Stuffing:
7 hard-boiled egg yolks
1/3 cup creme fraiche
1 tablespoon maple syrup
1 1/2 teaspoons Dijon mustard
salt
2 tablespoons chopped fresh chives
1/4 teaspoon ground paprika
Lardons:
6 thick slices bacon, cut into 1/4-inch pieces
1 tablespoon maple syrup
Toast:
3 eggs
1/3 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (1 pound) loaf brioche, sliced 1-inch thick

Preparation

Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor; pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.
Place bacon pieces in a nonstick skillet over medium heat; cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.
Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.
Return the skillet to medium-high heat. Add coated brioche slices; cook until golden brown, 2 to 3 minutes per side.
Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.