OVERNIGHT EGGNOG FRENCH TOAST RECIPE | ALLRECIPES
Delicious and so easy, it'll become a Christmas morning tradition! Needs no syrup. Whipped cream and sliced fruit like strawberries and bananas are great on top! Instead of eggnog, you can use whole milk and add a 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tablespoon of vanilla.
Provided by Tillie'sHeadCook
Categories Breakfast and Brunch Eggs
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Lightly grease a 9x13-inch baking dish.
- Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.
- Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
- Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F (190 degrees C), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.
Nutrition Facts : Calories 722.6 calories, CarbohydrateContent 95.9 g, CholesterolContent 338.6 mg, FatContent 29.7 g, FiberContent 1.8 g, ProteinContent 20.7 g, SaturatedFatContent 15.9 g, SodiumContent 754.4 mg, SugarContent 47 g
EGG SANDWICH RECIPE | ALLRECIPES
A delicious microwave egg and cheese sandwich on toast.
Provided by Kathy Ellis
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Total Time 5 minutes
Prep Time 1 minutes
Cook Time 4 minutes
Yield 1 sandwich
Number Of Ingredients 5
Steps:
- Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through.
- While the egg is cooking, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Cook in the microwave until cheese is melted, about 15 seconds.
Nutrition Facts : Calories 318.4 calories, CarbohydrateContent 26.9 g, CholesterolContent 213.9 mg, FatContent 15.8 g, FiberContent 1.2 g, ProteinContent 16.9 g, SaturatedFatContent 7.7 g, SodiumContent 838.9 mg, SugarContent 3.4 g
More about "recipe for egg toast recipes"
BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category dessert
Calories 446 calorie per serving
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
BLUEBERRY FRENCH TOAST RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Breakfast, Brunch
Calories 621 calories per serving
- Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
ASPARAGUS SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 229 calories per serving
- Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks.
- Get a large, deep pan on the heat and pour in a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, or until soft and sweet, without colouring.
- Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right.
- Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes, or until the tips have softened.
- Just before I’m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10cm of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Don’t worry about poaching so many at the same time. They don’t have to look perfect. A couple of minutes and they’ll be done, as you want them to be a bit runny.
- Toast your ciabatta slices. Using a slotted spoon, remove all the poached eggs to a plate and add a knob of butter to them.
- To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.
FRENCH TOAST RECIPE - HOW TO MAKE THE BEST FRENCH TOAST
From addapinch.com
EASY FRENCH TOAST RECIPE: HOW TO MAKE EASY ... - MCCORMICK
From mccormick.com
60 EASY EGG RECIPES - WAYS TO COOK EGGS FOR BREAKFAST
From goodhousekeeping.com
EGG SALAD RECIPE | INCREDIBLE EGG - AMERICAN EGG BOARD
From incredibleegg.org