Savory French Toast with Slow-Poached Eggs

  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)

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