Savory French Toast with Slow-Poached Eggs
- Poached Eggs
- 48 each eggs (in their shells)
- French Toast
- 24 each eggs
- 1-1/2 cups skim milk
- 3 cups Kraft 100% Parmesan Grated Cheese
- 24 slices challah (egg bread) slices
- Salad
- 1-1/2 cups Kraft Calorie-Wise Zesty Italian Dressing
- 1-1/2 gal. torn mixed salad greens
- Poached Eggs: Poach eggs (in their shells) in 143 degrees F water 42 to 44 min.
- or until desired doneness.
- French Toast: Whisk eggs and milk in shallow dish until well blended.
- Add cheese to separate shallow dish.
- Dip bread slices, 1 at a time, in egg mixture, then press in cheese, turning to evenly coat both sides of each slice.
- Spray nonstick pan with cooking spray.
- Add bread slices; cook 3 min.
- on each side or until golden brown on both sides.
- Salad: Add dressing to salad greens; toss to coat.
- For each serving: Place 1 cup (250 mL) Salad on one side of serving plate; place 1 French Toast slice on other side of plate.
- Carefully open 2 Poached Eggs; place next to toast slice.
eggs, eggs, eggs, milk, cheese, egg bread, salad, italian dressing, salad greens
Taken from www.kraftrecipes.com/recipes/savory-french-toast-slow-poached-eggs-130491.aspx (may not work)