Savory French Toast with Slow-Poached Eggs

• Poached Eggs
• 48 each eggs (in their shells)
• French Toast
• 24 each eggs
• 1-1/2 cups half-and-half
• 3 cups KRAFT 100% Shredded Parmesan Cheese
• 24 slices challah bread, cut into 1-inch-thick slices, left out overnight to dry
• Salad
• 3/4 cup champagne vinegar
• 1/4 cup GREY POUPON Classic Dijon Mustard
• 1/4 cup shallots, minced
• 1-1/2 cups olive oil
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 1-1/2 gal. mixed salad greens

1. Poached Eggs: Poach eggs (in their shells) in 143 degrees F water 42 to 44 min.
2. or until desired doneness.
3. French Toast: Whisk eggs and half-and-half until well blended.
4. Add cheese to shallow dish.
5. Dip bread slices, 1 at a time, in egg mixture, then press into cheese, turning to evenly coat both sides of each slice.
6. Spray nonstick pan with cooking spray.
7. Add bread slices; cook 3 min.
8. on each side or until golden brown on both sides.
9. Salad: Mix vinegar, mustard and shallots, then drizzle in oil while beating with whisk until well blended.
10. Season with salt and pepper.
11. Add to salad greens; toss to coat.
12. For each serving: Place 1 cup salad on one side of serving plate; place 1 French toast slice on other side of plate.
13. Carefully open 2 poached eggs; place next to toast slice.

eggs, eggs, eggs, parmesan cheese, bread, salad, champagne vinegar, poupon, shallots, olive oil, salt, pepper, mixed salad greens

Taken from www.kraftrecipes.com/recipes/savory-french-toast-slow-poached-eggs-129466.aspx (may not work)