Tuesday, May 5, 2009

Breakfast For Dinner II

Breakfast for dinner is the best thing since sliced bread. Sliced bread that is baked in an eggy custard and liberally sprinkled with parmesan cheese, topped off sunnily with a couple of eggs, lounging on a bed of fresh greens. Another winner from Bon Appetit, that is soooo easy it can be executed in the fog of morning, or the muddle of evening. The recipe called for baguette slices, but I used challah. If you don't have any parmesan on hand, I'm sure any shredded hard cheese would do well.

Parmesan French Toast
Lay six thick slices of challah in a baking dish. In med. bowl whisk 1 c. of lowfat milk with 1 egg, when mixture is thick and eggy, pour over bread slices. Grind some pepper over mixture, then sprinkle with 1/2 c. parmesan cheese. Dice 1 tbsp. butter and disperse over challah. Let it sit and soak up egg mixture for about a half hour. Place in 400F oven and bake until puffy and golden (about 1/2 hr).

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