Last Friday, the Cooking Club created some delectable breakfast dishes. Good fun was had by all and the food was as always, delicious. The menu consisted of eggs benedict, French toast casserole, eggy potatoes O'Brien, and the always necessary bacon.
Recipes are as follows:
French Toast Casserole
1 loaf french bread (14-16 oz) - cut into 1 inch slices
mix together:
8 eggs
2 cups half and half
1 cup milk
2 T sugar
1 teaspoon vanilla extract
1/4 t cinnamon
1/4 t nutmeg
dash salt
arrange bread slices in two rows in a buttered 9x13 baking dish, overlapping the slices.
Pour egg mixture over bread slices & spoon between slices.
Cover and refrigerate overnight.
Mix for topping:
1 cup butter, softened
1 cup packed light brown sugar
1 cup chopped pecans (optional)
2 T light corn syrup
1/2 t cinnamon
1/2 t nutmeg
spread topping over the bread mixture. Bake at 350 for about 40 minutes or until puffed and light brown.
Serve with maple syrup.
NOTE: I sometimes slice apples very thinly and insert between the layers of bread.
Eggs Benedict
Poached Eggs over bacon on and English muffin, topped with homemade Hollandaise sauce.
Potatoes O'Brien
Chopped Potatoes, peppers, onions all sauteed in a frying pan
Various seasonings added
We added the egg whites left over from the Hollandaise sauce and copious amounts of cheese.
Mmmmm. So good.
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