Strawberry French Toast Bake
Ingredients: 3-4 slices of challah, sliced (regular or thick, depending on preference) 2 cups freshly sliced strawberries; cleaned, stemmed, cut 4 eggs, beaten 1 1/2 cups milk 1 1/2 Tbs brown sugar ** 1 teaspoon Rodelle Vanilla - bean paste, or extract 1/2 teaspoon cinnamon ** dash of nutmeg 1-2 Tbs butter, cubed Maple Syrup * Directions: Preheat oven to 375F. Grease a small baking dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary. Tuck strawberry slices all around the bread in dish. Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg - pour over the challah & strawberries. Let prepared dish sit on your counter for at least 10 mins for bread to absorb egg mixture. **add a sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces. Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over the hot french toast bake the last 5 mins. of cooking time if preferred. Serve warm with butter and maple syrup on the side. Suggestions: Sprinkle with confectioner's sugar before serving. Recipe & Photos by: Diane Baker for Canning and Cooking at Home recipe can be doubled.
0 Comments
Egg Salad Ingredients: for every 6 Eggs: 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt course ground black pepper Smoked Spanish paprika, sprinkled in, optional chopped green olives, optional Directions: Place eggs in a single layer in a saucepan and cover with enough cold water so that there's one inch of water above the eggs. Heat on high until water begins to boil, then turn the heat down to medium and cook for 15 minutes. Remove from heat and rinse under cold water continuously for 1 minute. Refrigerate overnight OR crack egg shells and carefully and peel under cool running water (if refrigerated overnight, no need to run under cold water - just crack & peel.) Add peeled hard-boiled eggs to a mixing bowl, I use a steak knife and fork to break up yolks and cut up egg whites. Add in mayonnaise, vinegar, mustard, salt, and pepper, and mix well, Sprinkle in paprika and chopped green olives, if preferred. Refrigerate and serve cold. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Pickled Eggs
*a guest post by JD Ingredients: 18 eggs 4 cups vinegar 1 cup water 2 Tbsp salt 1 bunch fresh dill 4 cloves garlic, sliced 1 Tbsp mustard seed Directions: Boil and peel eggs and place in sanitized jars, with enough room to cover with liquid. Add all ingredients except eggs to sauce pan, bring to full rolling boil, reduce heat and boil 5 minutes. Pour over eggs in jars, and put lids on. Refrigerate as soon as jars cool, allow eggs to marinate in brine 1 - 2 weeks. Keep refrigerated. Recipe & Photo by: JD Provence for Canning and Cooking at Home Breakfast "Pizza"
{guest post} Ingredients: 1 large potato (grated) 3 eggs (scrambled) Sausage gravy Crumbled sausage Crumbled bacon Cheddar Cheese (grated) Salsa Directions: Grate potatoes and fry half, in small frying pan over medium hot heat. Flip and cook other side, set aside. Do the same thing with the remaining potatoes. (Do not rinse potatoes after grating, they will not stick together) Place potato "crust" on plate, push edges inward, to form outer rim of crust. Ladle on gravy, cover with eggs, then add crumbled meat topping. Top all with grated cheddar cheese, baby spinach, or other greens to garnish. Serve with salsa. Makes 2 Recipe & Photo by: Guest Post by JD for Canning and Cooking at Home We love this brunch dish because it serves 8 and is relatively easy to make. You can dress this brunch 'ring' up or down, change flavors and spices, its up to you. Try an Italian version with prosciutto, Italian cheeses and an herb crust or a Mexican flair with cilantro, pepper-jack cheese and Salsa...the combinations are endless but, I wanted to give you an idea of how to make the basic, and simple recipe offered by Pillsbury (using their crescent dough makes it a snap too!)
My husband loves making a jalapeno, cheddar & pepper-jack, salsa & egg one <---whew! too hot for me LOL Whatever your choice, give it a try! ~Enjoy! Diane Bacon & Egg Brunch Ring Ingredients: 4 slices bacon, cut in half crosswise 1/3 cup plus 1 tablespoon milk 5 eggs, slightly beaten Salt and pepper, if desired 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls 1 cup shredded cheddar cheese Directions: Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In a large 10-inch skillet, cook bacon over medium heat about 6 minutes or until cooked but not crisp, turning once. (It will finish cooking in the oven.) Set bacon aside; drain all but, 2 teaspoons bacon drippings from skillet. In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Pour egg mixture into skillet with bacon drippings. Cook eggs, as mixture heats, gently push eggs around (you are lightly scrambling eggs but, leave eggs in larger chunks). Avoid stirring constantly. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist. Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten. Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese. Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With large spatula, carefully loosen ring from cookie sheet; slide onto serving platter. |