Eggs Vienna Recipes

EGGS VIENNA

EGGS VIENNA image

Number Of Ingredients 5

Ingredients

Serving for 1
1/2 C milk
1 egg
1-2 pieces cooked bacon
1 piece wheat bread, lightly toasted

Steps:

Cook bacon in skillet. Warm milk in saucepan. Add the cooked bacon to the milk and continue on low heat so milk is warm. In the saucepan used to cook the bacon, pour off excess fat, and reheat to med-hi. Cook the egg sunny-side up, being careful that it does'nt get too firm. Meanwhile make toast. To assemble: Put toast with a large pat of butter on it in the bottom of a large cereal bowl. Pour the milk and bacon over the toast to just cover. Top with the fried egg. Serve with a knife, fork and big spoon. Enjoy!

VIENNA HARD ROLLS

Vienna Hard Rolls image

From Joy of Cooking 2006, page 618. Posting this because it is entirely different from what I have found here. Slightly modified to allow egg glaze using the 2 yolks. Preparation time includes time for rising. This looks harder than it is because I have chosen to expand the original directions hoping that a new baker would have a easier time and better results.

Provided by Queen Dragon Mom

Categories Yeast Breads

Time 4h20m

Yield 12 rolls

Number Of Ingredients 14

Ingredients

1/4 cup warm water
2 1/4 teaspoons active dry yeast
1 cup warm water
2 -2 1/2 cups flour
2 tablespoons vegetable shortening
1 teaspoon sugar
1 1/4 teaspoons salt
2 egg whites, beaten to soft peak
1 cup flour
2 cups flour
1/2 cup cornmeal
2 cups boiling water
2 egg yolks
2 tablespoons milk

Steps:

Mix warm water and yeast in a large bowl. Allow to stand until yeast is dissolved, about 5 minutes.
Add to the yeast, next 1 cup water, sugar, salt and shortening. Stir well.
Continuing to stir, add next 2 to 2 1/2 cups of flour. Mix until thoroughly blended.
Fold the beaten whites into the soft dough. The dough will be very wet and sticky at this point and have a "blob-like" consistency.
Gently stir in the flour for stiffening, use more or less as needed, until dough is still soft but no longer wet.
Sprinkle part of the kneading flour on a cool, flat surface. Turn dough out, sprinkle with flour and knead until smooth and elastic, about 7 minutes. Sprinkle remaining flour over the surface of the dough as you knead until all stickiness is gone.
Oil a large bowl well, turn dough into bowl, coat with oil and cover with a muslic cloth.
Let rise for 1 to 1 1/2 hours until double.
Push the risen dough down gently in the middle, let sit for a few minutes, then turn out onto a clean, cool surface and knead very gently for about a minutes. The dough will change consistency just a little in that time. Don't add any more flour and don't overwork the dough.
Let the dough rise again for another hour, until doubled.
Again, press the dough gently, don't punch it. Let it rest for about 5 minutes then turn out on a clean surface. Divide into whatever portions you need, 6 for long "hoagie-type" rolls, 12 for smaller 2 1/2 buns.
Form dough as desired.
Let the formed dough rest on the work surface, covered with a clean towel for up to 10 minutes, while preparing cookie sheets. Transfer dough to baking sheets which have been dusted with cornmeal. Cover with cloth and let rise for another hour, until doubled.
While your dough is resting, preheat oven to 425.
Put a 13 x 9 inch metal (DON'T USE GLASS!) baking pan on the bottom rack of the oven while preheating.
When oven is hot, pouring boiling water into pan in bottom of oven and immediately place a baking sheet of rolls onto the middle rack.
Lightly beat the yolks and milk, set aside.
After rolls have "popped", brush the tops with the yolk/milk mixture, return to oven.
Bake at 425 until golden brown and crusty, about 20 minutes.
Remove from oven and cool on wire racks.

Nutrition Facts : Calories 243.1, Fat 3.6, SaturatedFat 1, Cholesterol 31.8, Sodium 258.3, Carbohydrate 44.5, Fiber 1.9, Sugar 0.6, Protein 7.2

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