Three eggs: Granulated quarter cup sugar, split About 1/4 cup thick, split Two little red apples, their cores sliced into big chunks after removal
Butter without salt One tsp Apple Cognac Three large slices from white sandwich bread
Olive vegetable oil Jam from Thimbleberries One- and a-half tablespoons crème fraîche
Whisk the eggs in a bowl; then, add one and a half tablespoons of sugar, then heavy cream. Save away.
Over medium-high heat, heat a big non-stick skillet; once heated, caramelize the remaining sugar. Add the apples with a tablespoon of butter, turning to coat.
Drizzle the apple cognac over the apples; then, drizzle a spoonful of heavy cream; then, low boil the mixture.
Heat a tablespoon of olive oil and a spoonful of butter till melted in another skillet. As you do, rapidly dip every slice of bread into the egg mixture.
Add the covered pieces of bread to the skillet with the melted butter; brown on each side (turning the bread only once); then, take off from the heat.
Just be sure all the cream has absorbed before removing the candied apples from the heat in the other skillet.
On one slice of the toasted bread, spread a couple tablespoons of jam; then, top with candied apples.
Top with another slice of bread and additional apples; repeat, last finishing with a dollop of crème fraiche and more jam.