Flying the Coop Melt



  • 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.


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