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

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 milk in shallow dish until well blended.
4. Add cheese to separate shallow dish.
5. Dip bread slices, 1 at a time, in egg mixture, then press in 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: Add dressing to salad greens; toss to coat.
10. 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.
11. 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)