Eggs And Savory French Toast With Cheese And Asparagus Food

ELSA'S HAM AND ASPARAGUS TOASTS

Steps:

• Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
• Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

SAVORY PARMESAN FRENCH TOAST

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

SAVORY FRENCH TOAST

Steps:

• Preheat oven to 350°. Arrange bread in a single layer in a greased 13x9-in. baking dish. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , In a large bowl, whisk eggs, milk, Parmesan, chives and pepper; pour over bread. Add sausage; sprinkle with cheese. , Bake, uncovered, 25-30 minutes or until edges are golden and a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Sprinkle with additional chives., To Make Ahead: Prepare casserole as directed. Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed. Sprinkle with additional chives.

ASPARAGUS & CHEESE TART

Steps:

• Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
• Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
• Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

EGGS AND SAVORY FRENCH TOAST WITH CHEESE AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter.
• Arrange bread slices in a single layer in the baking dish.
• Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese.
• Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
• Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer.
• Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon.
• Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.

SAVORY FRENCH TOAST WITH SWISS CHARD AND EGGS

Steps:

• Preheat the oven to 200˚ F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop.
• Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven.
• Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey.

EGG-IN-A-HOLE WITH ASPARAGUS

Steps:

• Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
• In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
• Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
• On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
• Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
• Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
• Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
• To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.

SAVORY ASPARAGUS STRATA

Steps:

• In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

CREAMY ASPARAGUS ON TOAST

Steps:

• In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top.
• In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs.
• In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.

CHEESY EGGS ON TOAST

Steps:

• Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
• In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS

Steps:

• Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
• Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

SAVORY FRENCH TOAST BAKE

Steps:

• Preheat oven to 350.
• Oil large casserole dish.
• It's easier to work with the bread if it's somewhat frozen. Butter one side of each slice of bread and cut into bite sized chunks.
• Combine bread chunks, sausage pieces, and cheese in casserole dish.
• Whisk eggs, milk, sugar, cinnamon and salt in separate bowl.
• Pour wet mixture over bread/sausages/cheese.
• Bake 15 minutes uncovered.
• Cover and bake another 30 minutes or until eggs are set.
• If you prefer the top not to be crunchy, then leave cover on entire baking time.