FOX19.com-Cincinnati News, Weather & SportsNicholson’s NicGriddle

Recipe by Matthew Allread from Nicholson's in downtown Cincinnati
(Serves 2)

For the French Toast Batter:
Ingredients:
3 Eggs, lightly beaten
¼  cup Heavy Cream
½  tsp. Vanilla Extract
¼  tsp. Cinnamon, ground
• Using a small mixing bowl, add all the ingredients and mix well.
For the Fig Applesauce:
Ingredients:
½ # Apples, peeled and diced
2 oz. Dried Fig, (stemmed removed and cut in half)
½ cup Apple Juice
2 tsp. Brown Sugar
1oz. Drambuie
 Pinch Salt
• Using a small stockpot on medium heat, add all the ingredients and cook until apples are soft, about 20 minutes.
• Turn off heat and puree.
For the Sandwich:
2 tbsp. Vegetable Oil
2 English Muffins, split
4 oz. Fig Applesauce
2 -4oz. Sausage Patty, cooked
2 slices Cheddar Cheese
2 Over Easy Eggs
2 oz. Real Maple Syrup
Powdered Sugar for Garnish
• Place split English muffin in the French toast batter.
• Using a griddle or Teflon skillet on medium heat, add oil, once hot add English muffin 2 pieces at a time and cook until well browned.
• Using small sauté pan, cook over easy eggs.
To plate:
• Place 2 bottom of English muffins on plate.
• Spoon applesauce on top of muffin, followed by cooked sausage patty, cheddar cheese, cooked egg and topped with English muffin.
• Drizzle with maple syrup and powdered sugar.