Flying the Coop Melt

Ingredients:

• 2/3 cup nonfat milk

• 12 eggs, divided

• 1 1/4 teaspoons ground cinnamon

• 1 tablespoon dark brown sugar, packed

• 8 slices brioche or challah bread, cut 3/4-inch thick

• 4 tablespoons butter, melted

• 1 to 2 tablespoons olive oil

• Salt and pepper to taste

• 1/2 cup purchased ranch dressing

• 12 slices smoked gouda cheese

• 2 cups kettle-style potato chips (French onion or your favorite flavor), crushed

French Toast:

1. Preheat oven to 425°F.
2. Line large rimmed cookie sheet with parchment paper.
3. In large shallow bowl, whisk together milk, 4 eggs, cinnamon and brown sugar.
4. Dip each bread slice in mixture about 5 seconds.
5. Place on cookie sheet.
6. Drizzle with melted butter.
7. Bake on bottom oven rack 8 minutes or until deep golden brown.
8. Turn over and bake 7 to 8 minutes longer or until deep golden brown.
9. Remove from oven; leave on cookie sheet.

Oven Fried Eggs:

1. Leave oven on.
2. Heat oven-proof griddle or 2 10-inch well seasoned cast iron skillets in oven.
3. Brush generously with olive oil.
4. Crack 8 eggs into hot pan(s).
5. Prick egg yolks with toothpick to break slightly.
6. Season with salt and pepper.
7. Bake 3 to 5 minutes or until eggs are set and appear “fried”.

Final Preparation:

1. Reset oven to 375°F.
2. Spread ranch dressing on one side of each bread slice.
3. Cover each slice with 1 1/2 slices cheese.
4. Top 4 of the slices with 2 eggs each.
5. Bake all bread slices 3 minutes or until cheese melts over eggs.
6. Remove from oven and sprinkle potato chips over all slices.
7. Drizzle with additional ranch dressing.
8. Press 4 cheese-only slices over the egg-covered slices, toast-side-up.