French Toast Sandwiches

Ingredients

2 eggs
2 tbsp 1% milk
4 slices whole-grain bread
2 slices Swiss cheese
2 slices of leftover thinly sliced chicken or turkey
2 tbsp butter
1 tsp whole-grain mustard

Method

  1. Crack eggs into a pie plate. Add milk and beat together with a fork.
  2. Make 2 sandwiches using 1 slice of meat and 1 slice of cheese in each and add mustard.
  3. Dip both sides of each sandwich in egg mixture.
  4. In a large fry pan, melt butter over medium heat, rotating pan to ensure bottom is covered with butter.
  5. Add sandwiches to fry pan, cover with a lid and cook 3 – 4 minutes.
  6. Flip sandwiches over and cook another 3 – 4 minutes or until both sides are brown.
  7. Remove and serve hot.

Makes 2 servings.

Source: Manitoba Egg Farmers

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French Toast with Coffee Liqueur

Ingredients

2 slices bagette
1 egg
2 tbsp milk
2 tbsp Kahlua
2 tsp butter
mint and whipped fresh cream to serve

Method

  1. Mix egg, milk and Kahlua in deep dish.
  2. Soak bagette in the egg mixture for 10 minutes.
  3. Melt butter in a frying pan, fry both sides of bagette until done.
  4. Serve with mint and fresh cream.

Makes 1 serving.

Source: Entabe

Apple Cinnamon Breakfast Quinoa

Ingredients

2 tsp butter or vegan buttery spread
1 cup diced unpeeled apples
3/4 cup unsweetened almond milk (or dairy milk)
2 tbsp dried currants or raisins
2 tbsp sliced almonds
2 tsp coconut sugar, pure maple syrup or liquid honey
1/2 tsp each ground cinnamon and vanilla
1-1/2 cups cooked quinoa

Method

  1. Melt butter in a small non-stick skillet over medium heat. Add apples. Cook and stir for about 2 minutes, until apples begin to soften.
  2. Add milk, currants, almonds, coconut sugar, cinnamon and vanilla. Mix well and cook until bubbly around edges but not boiling.
  3. Add cooked quinoa. Continue to cook, stirring often, until some of the milk has been absorbed and mixture thickens, about 2 minutes.
  4. Serve hot topped with more cinnamon, if desired.

Makes 2 servings.

Source: Yum & Yummer

Open-faced Sandwiches of Herring, Apple and Chives

Ingredients

3/4 lb pickled herring in sour cream sauce, finely chopped
1 tart apple such as Granny Smith, peeled, cored, and finely chopped
2 tablespoons minced yellow onion
2 tablespoons mayonnaise
salt and freshly ground white pepper
1 or 2 heads butter lettuce
22 slices cocktail-sized pumpernickel bread
1/4 lb pickled herring in wine, cut into neat 1/4-inch dice
1 small bunch fresh chives, snipped into 1-inch lengths
paprika

Method

  1. To make the herring salad, in a bowl, combine the chopped herring in sour cream, apple, onion, mayonnaise, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Mix well, then taste and adjust the seasoning.
  2. Remove the outer leaves of a butter lettuce head and reserve for salad or another use. Sort through the pale leaves of the heart to find 22 small concave pieces, or “cups.” Each cup should be about 1 inch wide. If you cannot find enough cups, use the second head.
  3. TO assemble, spread about 1 tablespoon of the herring salad on each pumpernickel slice and place a small butter lettuce cup on the top, pressing it slightly into the salad to make it stick.
  4. Place a scant teaspoon of the diced herring in wine inside each cup. Garnish with chive lengths. Continue making canapes until you have used all the ingredients.
  5. Scatter a few grains of paprika over each one, place on a platter, and serve at once.

Makes 22 room-temerature or cold canapes.

Source: Hors Doeuvre

Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches