Place a frying-pan that’s large enough to hold both sandwiches at once over a moderate-high heat. Add the butter and cook until it stops sizzling then add the oil. Place the sandwiches in, drizzling over any eggy mix that hasn’t been absorbed and cook until golden. Carefully flip over, making sure the filling doesn’t come out, and cook on the other side until golden. Transfer to an oven tray lined with baking parchment and warm through for 3 minutes. Wipe excess fat from the pan, leaving a few teaspoons in, then add the lardons and cook over a moderate-high heat until they crisp up.
Cut the French toast in half. Place on warmed plates and scatter with the lardons then drizzle with the vanilla verjus syrup.
© 2010 Peter Gordon. All rights reserved.