Lunchbreak: Chef Matt Brems makes Elvis Lives french toast

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Revival Social Club
1133 W. Granville
Chicago
(773) 293-6435
www.revivalsocialclub.com

Elvis Lives! French Toast

Candied Bacon:
Coat 2 pieces of dried bacon in 2 Tbs white and 2 Tbs brown sugar. Bake on a raised rack at 300 degrees for 25 minutes until it is crisp.

Candied walnuts:
Toss 1 oz of walnuts in just enough water to cover them. Remove excess water, toss 1 Tbs white sugar and bake 15 min. at 350 degrees.

Caramelized Bananas:
1 oz bananas, tossed in 1 Tbs brown sugar, sautéed until soft in 1 Tbs butter.

Peanut Butter sauce:
Mix 2 Tbs milk and 1 Tbs peanut butter until smooth.

Royale Batter:
Mix 1 cup milk, 1/4 tsp cinnamon, 2 eggs and 1 Tbs sugar until smooth.  Dip 2 pieces of Texas toast in the Royale batter briefly to cover the bread.  Heat 1 Tbs butter over medium heat, sear the French toast and cook through.
Plate one piece of the French toast, top with two pieces of candied bacon and the last piece of French toast, then top with the peanut butter sauce, caramelized bananas, candied walnuts, 1 tsp powdered sugar and mint leaf.

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