PARMESAN FRENCH TOAST WITH PANCETTA AND EGGS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
- Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
- Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.
SWISS CHARD BAKED EGGS
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
- Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
- Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
- Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.
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.
Nutrition Facts : Calories 316 calories, Fat 20g fat (8g saturated fat), Cholesterol 192mg cholesterol, Sodium 638mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
SAVORY PARMESAN FRENCH TOAST
Delicious and easy French toast that is taken up a notch with the Parmesan cheese.
Provided by jhun
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 13.3 g, Cholesterol 200.7 mg, Fat 11 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 332.8 mg, Sugar 2.7 g
SAVORY FRENCH TOAST BAKE
Spend just 15 minutes prepping this casserole the night before, and you'll have extra time to make a fruit salad and pour the coffee as it bakes. It's a keeper! -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Arrange half of the bread slices in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, mustard, salt, pepper and 1/4 cup chives., Pour half of the egg mixture over bread; sprinkle with 1 cup cheese. Layer with remaining bread and egg mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Sprinkle with remaining chives.
Nutrition Facts : Calories 241 calories, Fat 13g fat (6g saturated fat), Cholesterol 159mg cholesterol, Sodium 466mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
SWISS CHARD AND HERB TART
Provided by Food Network Kitchen
Time 3h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed. Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
- Coat a 9-inch springform pan with cooking spray. Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F.
- Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes. Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)
- Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.
- Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at room temperature.
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- Coat a 13- x 9-inch baking dish with non-stick cooking spray and set aside. Use a sharp knife to slice the bread into 1-inch slices and then cut the slices into 1-inch cubes. Place the bread cubes in a large mixing bowl.
- In a small bowl, lightly whisk the eggs and add the milk, cream, salt, pepper, and granulated garlic or garlic powder. Whisk to combine, and pour the liquid over the bread cubes. Use a large spoon to gently stir and coat all the bread cubes. Add the asparagus, ham, and 1 cup of shredded cheese. Toss once more to evenly distribute the ingredients.
- Transfer the mixture to the prepared baking dish and make sure the ham and asparagus are distributed throughout. Sprinkle with the remaining cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake for 20 to 22 minutes, uncovered. The bread should be toasted golden brown. Remove from the oven and serve warm.
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