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Mission St. French Toast

Recipe from: Fogcutter

The Fogcutter truck in San Francisco, California does brunch right. Featuring a French toast sandwich with fried egg, peanut butter sauce and maple bacon.

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4 prickly pears*
1 pint hulled and halved strawberries
1/4 cup sugar

*If you can't find fresh prickly pear, you can substitute frozen Perfect Puree.

Remove skin from prickly pears, carefully avoiding thorns. Add to a pot of water and bring to boil. Reduce to a simmer and let cook for 5 minutes, stirring occasionally. Remove from heat, and once cooled slightly, press through fine strainer to collect the juice.

Place strawberries in medium sauce pot. Add prickly pear juice and sugar to pot. Cook on medium heat for approx 20 minutes, or until the mixture reduces and begins to thicken. Stir occasionally. Be sure to watching for scorching, especially on the sides of the pot. Once jam is reduced, remove from heat and let cool to room temperature. Jam can be made up to three days in advance and kept in refrigerator.

1 cup heavy whipping cream
2 teaspoons sugar
6 eggs
4 bolillos**
1/2 cup melted butter
Prickly Pear Jam (above)
Maple syrup to taste

**Thick white bread can substitute for bolillos.

Place cream in the bowl of a standing mixer with the whisk attachment and beat at medium-high speed. Once cream begins to thicken slightly, add 2 teaspoons sugar. Whip cream to medium stiffness, or until it holds shape when whisk is lifted out of the mixture.

Beat eggs with 3 tablespoons of the cream mixture.

Slice bolillos diagonally into 4 pieces. Dip pieces in the egg and cream batter. Let soak for 30 seconds. Place a hearty amount of melted butter on a griddle or teflon pan at medium heat. Place soaked slices on griddle. Cook two minutes on each side, or until toast is golden brown and heated through.

Remove from heat. To serve top with desired amount of jam, whipped cream, and maple syrup.

Yield: 4 servings