Savory French Toast

Name: Savory French Toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 eggs; 1/3 cup whole milk; 1 tsp Bear &amp; Burton’s The W Sauce; 4 slices sour dough bread; 1/4 cup butter, cut into 4 pats; Cattleman’s Grill Trail Dust; 8 slices bacon; 8 eggs; 1/2 cup micro greens; 2 egg yolks; 2 tbsp Cattleman’s Grill Pit Fire Hot Sauce; 1 stick (4 oz) unsalted butter; Warm water to thin, as needed

Dec 24, 2024 • Tom Jackson

This Savory French Toast combines crispy bacon, sunny-side-up eggs, and a spicy hollandaise sauce atop golden, buttery sourdough French toast for a hearty and indulgent breakfast. The bread is dipped in a savory custard made with eggs, milk, and Bear & Burton's The W Sauce, then toasted to perfection. Bacon is cooked until crispy, and the eggs are fried in the bacon fat for extra flavor. The dish is topped with a velvety hollandaise sauce infused with Cattleman’s Grill Pit Fire Hot Sauce and garnished with fresh microgreens, creating a balanced meal with richness, spice, and freshness in every bite.

What You'll Love

The custard has Worcestershire in it. Bear & Burton's W Sauce in the egg and milk dip adds a savory, umami thread to every slice of French toast that differentiates it from a standard egg wash — subtle but present in every bite.
The eggs cook in bacon fat, not butter. After the bacon comes off the griddle, the eggs go directly into the rendered fat left behind. That's not incidental — it's the flavor connection between the two components of the build.
The hollandaise is made with an immersion blender in a mason jar, not a double boiler. Butter heated to 175°F poured in a thin stream into blended egg yolks produces a stable, creamy hollandaise in under two minutes with no risk of scrambling the yolks.
Cattleman's Grill Pit Fire Hot Sauce replaces the lemon juice in a standard hollandaise. The hot sauce brings acidity, heat, and seasoning in one ingredient — it's not a garnish on the finished sauce, it's part of the emulsion from the start.

Savory French Toast

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

600

Sleigh your holiday brunch game with this Savory French Toast! Perfect for cozy mornings with family or impressing guests at your festive feast, this dish combines crispy bacon, buttery sourdough toast, and eggs topped with a zesty hollandaise sauce that’s sure to warm your heart like a crackling fire. Garnished with fresh microgreens for a touch of holiday green, it’s a breakfast treat that’s merry, bright, and downright delicious!

Print Recipe

Ingredients

French Toast:

2 eggs
1/3 cup whole milk
1 tsp Bear & Burton’s The W Sauce
4 slices sour dough bread
1/4 cup butter, cut into 4 pats
Cattleman’s Grill Trail Dust
8 slices bacon
8 eggs
1/2 cup micro greens

Hollandaise:

2 egg yolks
2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
1 stick (4 oz) unsalted butter
Warm water to thin, as needed

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Directions

Preheat the Fusion Griddle over medium-low heat.
Place the strips of bacon on one side of the griddle. Cook on both sides to desired doneness, then remove to rest on paper towels.
While the bacon cooks, prepare the savory French toast. Whisk together the eggs, milk and W sauce in a wide flat bowl. Dip each slice of sourdough in the mixture, coating both sides.
Place the pats of butter on the other side of the griddle to melt. Place the French toast on top of the melted butter and toast on both sides.
Crack the eggs into a bowl, two at a time, then transfer to the griddle, cooking them in the bacon fat. Close the lid and cook to desired doneness.
To make the hollandaise, first melt the butter with the black pepper in a small pot and bring it to 175ºF. Combine the egg yolks and hot sauce in a pint-sized mason jar. Blend the yolks with an immersion blended. Slowly pour a thin stream of melted butter into the yolk mixture until all of the butter is incorporated. You should have a thick, pale yellow hollandaise sauce. Thin with warm water, as needed.
To build the French toast, place two eggs on top of each slice of French toast. Top with two slices of bacon. Spoon the hollandaise over the bacon and garnish with micro greens.

Recipe Note

Recipe FAQ

Why use sourdough for savory French toast instead of brioche or white bread?

Sourdough's tight crumb structure and slight tang hold up to the egg and milk custard without getting soggy — it absorbs enough to be rich and custardy but not so much that it falls apart on the griddle. Brioche absorbs too readily and can become wet and heavy in a savory context. The tang of the sourdough also provides a contrast to the richness of the bacon fat-fried eggs and the butter-heavy hollandaise — it's a structural and flavor choice simultaneously.

Why heat the butter to 175°F for the hollandaise instead of just melting it?

For the immersion blender hollandaise method, the butter needs to be hot enough to partially cook the egg yolks as it's streamed in — that's what sets the emulsion and produces a stable, thick sauce rather than a thin, broken one. Too cool and the emulsion won't hold; too hot (above 185°F) and the yolks scramble. The 175°F target is the sweet spot for a stable emulsion without scrambled eggs. Use an instant-read thermometer on the butter before you start streaming.

Can I use a different hot sauce in the hollandaise?

Yes — any vinegar-forward hot sauce in the 2–4 tbsp range works. Cattleman's Grill Pit Fire Hot Sauce is specifically chosen because its heat level is moderate and its vinegar base provides the acid that classic hollandaise gets from lemon juice. A very mild hot sauce produces a hollandaise without enough brightness; a very hot one overpowers the egg yolk richness. If substituting, choose a sauce with a similar tangy, vinegar-forward profile rather than a fruity or sweet hot sauce.

What does the W Sauce do in the custard — can I skip it?

Bear & Burton's W Sauce adds Worcestershire-style umami — fermented depth, a touch of vinegar, and seasoning — to the egg and milk dip. It's a small amount (1 teaspoon) but it shifts the custard from neutral to savory in a way that carries through the finished French toast. You can skip it and the dish will still be good. You can't add it after the fact. If you don't have it, a teaspoon of soy sauce or fish sauce produces a similar umami effect.

Can I make this indoors?

Indoor cooking rating: 5 out of 5 — Perfect for indoor or outdoor cooking. A cast iron skillet or non-stick griddle pan on a stovetop burner replicates the Fusion Griddle cook exactly. The bacon, French toast, and eggs all cook on the same surface the same way. The immersion blender hollandaise is a stovetop-and-countertop technique. There is no grill-specific element anywhere in this recipe.

Recipe Highlights

Season the French Toast on the Griddle, Not in the Dip: Cattleman's Grill Trail Dust goes on the French toast after it's placed on the buttered griddle — not mixed into the custard dip. Seasoning in the dip distributes unevenly and some of it stays in the bowl. Applied to the griddle-side surface after placement, the rub adheres to the butter-moistened bread and builds a seasoned crust on the exterior. Season the side that's face-up while the bottom toasts, then flip and season again.
Cook Bacon First, Then Use the Fat for the Eggs: The direction sequence — bacon on one side of the griddle, French toast on butter on the other side — is specific. The bacon renders and the eggs go into that rendered fat after the bacon is pulled. That fat transfer is the flavor connection between the two. Don't wipe the griddle between the bacon and egg steps. The eggs cook in what the bacon left behind.
Stream the Butter Slowly Into the Yolks — Not All at Once: Direction step 6 calls for a "thin stream" of 175°F butter into the blended yolks. Pouring too fast overwhelms the yolks' ability to emulsify the fat — you end up with a broken, greasy sauce rather than a thick, pale hollandaise. Start with a drizzle — literally drops — then build to a thin stream as you see the emulsion forming. The entire 4 oz of butter should take 60–90 seconds to incorporate.
Build in the Right Order: Direction step 7: French toast first, then two eggs on top, then two slices of bacon over the eggs, then hollandaise spooned over the bacon, then microgreens last. The order matters because the hollandaise needs to contact the hot eggs and bacon directly to stay fluid — microgreens underneath would wilt; on top they stay fresh. The eggs between the toast and bacon create a moisture barrier that prevents the toast from going soggy under the hollandaise.