DRUNKEN FRENCH TOAST
Steps:
- Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
- Preheat the oven to 400 degrees F.
- Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
- Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
- Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
- Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
- Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.
DRUNKEN EGGS
Steps:
- Remove the bacon skin, if any, and reserve if desired. Cut the bacon into ¼ inch cubes. Fry over low heat until all the fat is rendered. Drain on paper towels. Reserve 2 tablespoons of the fat. Heat the reserved bacon fat in a stockpot over medium-low heat. Cook the onions with the salt and pepper until deep brown, 10 to 15 minutes. Add the chicken stock and bacon skin, if using, simmer 15 minutes. Remove the bacon skin. Skim and discard the fat from the top, and bring the broth to a boil. Stir in the fried bacon and tomatoes and return to a boil. Gently stir in the beaten eggs just until cooked and thready, 1 to 2 minutes, being careful not to overblend. Remove from the heat. Ladle into warm bowls and sprinkle with the cheese and serrano chiles. Serve immediately with warm corn tortillas.
Nutrition Facts :
CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY
Here's what you need: bread, butter, egg, shredded cheese, salt, pepper
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 toast
Number Of Ingredients 6
Steps:
- With a spoon, press down on the center of the bread to form a pocket.
- Line the edges of the bread with butter, and crack an egg into the pocket.
- Line the edges of the bread with shredded cheese.
- Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
EGGS BAKED IN TOAST
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices.
- Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper.
- Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly.
SUNSHINE TOAST
This is a quick easy recipe, for lovers of fried eggs on toast. It's a clever twist on usual fried eggs.
Provided by CASSA44
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Melt 1 tablespoon butter in a small skillet over medium heat.
- Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Serve warm.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 13.1 g, Cholesterol 247.1 mg, Fat 28.8 g, Fiber 0.6 g, Protein 8.4 g, SaturatedFat 16.3 g, Sodium 403.8 mg, Sugar 1.5 g
EGG ON TOAST
Tates gross, but will be perfect for feeding to the Yr13...
Provided by lisakilbey
Time 17h10m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Get out the toaster and if you don't have a toaster then light the fire, plug it in and turn it on
- get the pieces of bread
- Put them in the toaster and turn the dial to 2, and toast twice.
- meanwhile, boil the kettle twice and get a pan out then pour the hot water into the pan
- Put the eggs into the pan and boil for 20 minutes.
- Leave the toast to cool, then put it on a plate and put it in the freezer and leave overnight to fully cool down.
- Once the eggs have boiled leave them to cool down, then, put each one in a separate cup and cover with clingfilm and then leave on the worktop to mature overnight.
- NEXT DAY
- get the toast out of the freezer and put each piece on to a separate plate and put in the micorwave on defrost for 1 minute to make sure that they stay cold while you get each egg and take the shells off and separtely to each egg add salt and pepper and tomato ketchup and milk, the mush up with a fork and put on the toast.
- Serve up and hope for the best.
- put the toaster away or put out the fire.
SOFT-BOILED EGGS WITH TOAST
This filling, protein-packed meal takes just minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Boil a saucepan of water. Slowly lower the eggs into the pan on a slotted spoon (to not crack on the bottom). Cook for 4 minutes. Remove and place in cold water. Meanwhile toast the bread and spread with butter.
- Scoop the eggs into a small bowl. Break the bread into pieces and add to the bowl. Sprinkle with salt and pepper. Stir the eggs and toast together until the toast is coated with yolk.
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