Crispy Panko French Toast and Scrambled Eggs

1. Preheat the oven to 425°F. Chop the chives. Cut the bread slices in half.

2. Spread the bacon slices on a baking sheet. Cook for 12-15minutes.

3. Place the panko in a bowl. In another bowl, mix 1 ^2P | 2 ^3P eggs with half of the milk. Dip the bread slices in the egg mixture then coat with the panko. Press on the panko so that it adheres well to the bread.

4. In a pan over medium-high heat, add a drizzle of vegetable oil. Cook the slices of bread for about 2-3 minutes on each side or until the panko is golden brown and crispy.

5. Place the rest of the eggs in a bowl with the rest of the milk, to taste. Whisk. In a pan, over medium heat, add a tbsp. of butter. Add the eggs and cook 1-2 minutes or until the desired doneness. Season with salt and pepper.

6. Serve the crispy French toast with the eggs and the bacon. Garnish the eggs with the chives and the French toast with the maple syrup. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!