Eggy Bread Recipe. This classic breakfast, also called French Toast, is loved the whole world over. It's simply scrumptious. Taste our Eggy Bread recipe.
Breakfast: How To Make Eggy Bread Step 1: You will need.. * 50 ml double cream * 50 ml milk * 2 eggs * a pinch of ground cinnamon * 2 slices of bread * 15 g of butter * salt and pepper * 1 whisk * 1 bowl * 1 frying pan * 1 fish slice 1. Step 2: Make the eggy mix
Put both eggs, the milk and cream into the large bowl and whisk briefly. Add a pinch of salt, pepper and cinnamon and whisk once more to combine. 2. Step 3: Fry the bread
Place the frying pan on a medium heat, add the butter and allow to melt. Once melted, dip the bread into the egg mix, coating both sides and place them into the frying pan. Fry for 1.5 minutes on both sides and remove. 3. Step 4: Serve
Serve hot for breakfast and enjoy! How To Make Eggy Bread
Prep Time: 15 min. | Total Time: 15 min. | Makes: 10 servings.
WHAT YOU NEED:
-4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened -3 Tbsp. Salsa -4 Flour Tortillas -1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese -2 tsp. chili powder
TO MAKE IT:video Mexican Recipe
MIX cream cheese and salsa; spread onto tortillas. Top with shredded cheese and chili powder. Roll up tortillas tightly. Cut each into 5 slices.
ALTERNATE RECIPES:
PIZZA ROLL-UPS Sub 3 Tbsp. pasta sauce for salsa, KRAFT Italian shredded cheese and ¼ tsp. oregano.
BLT ROLL-UPS Omit chili powder. Sub 2 Tbsp OSCAR MAYER Fully Cooked Bacon Pieces, for salsa and shredded lettuce and chopped tomatoes for cheese.
Breakfast: How To Make A Breakfast Special Smoothie Step 1: You will need * 2 tbsp plain yoghurt * 1 banana * 2 tbsp muesli * 3 apples * 1 juicer * 1 jug * 1 chopping board * 1 knife * 1 blender * 1 spoon * 1 glass 1. Step 2: Juice
Chop 3 apples, add to the juicer & juice. Pour into the blender 2. Step 3: Add ingredients
Add two tablespoons of plain yoghurt, 1 chopped banana, and 2 tablespoons of muesli. 3. Step 4: Blend
Blend for about 20 seconds. 4. Step 5: Optional Extra
Fushi recommends adding a vitamin booster to the glass before you pour. 5. Step 6: Pour
Velvety on the inside, crisp on the outside, great French toast is like the delicious love child of bread and custard. Here’s how to make it yourself. You Will Need
* A large, shallow dish * 1 large egg, beaten * 2 tbsp. melted unsalted butter * 3/4 c. milk * 2 tsp. vanilla extract * 2 tbsp. sugar * 1/3 c. unbleached all-purpose flour * 1/4 tsp. salt * 5 thick slices of challah bread, or sandwich bread * A large skillet and a spatula * Extra unsalted butter * A wire baking rack * A rimmed cookie sheet * 2 tsp. your favorite liqueur * Powdered sugar * Maple syrup * Jam
55_medium Step 1: Mix the wet ingredients
In a shallow dish, whisk together the liquid ingredients until they’re thoroughly blended.
For a different flavor, substitute two teaspoons of your favorite liqueur for the vanilla extract. 67_medium Step 2: Add the dry ingredients
Add the dry ingredients to the wet ones, and whisk them together until they’re fully incorporated. 73_medium Step 3: Preheat your skillet and oven
Preheat your skillet at a moderate temperature for several minutes, and preheat your oven to 200 degrees. 79_medium Step 4: Dip the bread
Dip a piece of bread in the egg mixture for about 30 seconds per side. Placed the soaked bread on a separate plate, and repeat with the other slices. 86_medium Step 5: Cook
Melt a tablespoon of butter in your skillet, and place the bread in the pan in a single layer. Cook on each side until the bread is golden brown.
If you can’t fit all your bread into the skillet, make multiple batches, adding a tablespoon of butter for each new batch. 101_medium Step 6: Warm the toast
If you’re serving a crowd, you’ll want to keep your already-cooked French toast warm while your new batch is cooking. Set a wire baking rack on top of a rimmed cookie sheet in the oven, and place the cooked slices of toast on top of the rack. They’ll stay warm without getting soggy. 116_medium Step 7: Serve
Top your French toast with a dusting of powdered sugar, a pour of syrup, or a spoonful of your favorite jam, and enjoy!
In France, French toast is called pain perdu, which means “lost bread.”
Boiled Egg and Soldiers Recipe. A childhood favourite, but adored by big kids too. The old one's are always the best! Taste our Boiled Egg and Soldiers recipe.
Breakfast: How To Make Boiled Egg And Soldiers Step 1: You will need * 1 large egg * slices bread * 15 g butter * small saucepan * plate * large spoon with holes * egg cup * knife * teaspoon * timer
1. Step 2: Cook the egg
There are different ways of cooking soft boiled eggs, but this is the simplest. Use the large spoon to gently lower the egg into the cold water. Then bring the water to the boil. When the water boils, leave the egg for a further 3 minutes. 2. Step 3: Toasted Soldiers
But while the egg is cooking you can toast the bread.
When done, remove the toast and spread a little butter on one side. Then slice into strips about 2 centimetres wide, you should be able to get 4 strips from one slice of toast. Your soldiers are now ready for action. 3. Step 4: Remove the egg from the boil
As soon as the 3 minutes are up, place the boiled egg into an egg cup.
Slice off the top immediately with a knife - if you don't the egg will continue to cook, and the yolk will harden. 4. Step 5: Marshall your forces
Put the soldiers alongside, ready for dipping. 5. And serve
Poached Eggs Recipe. Why not try poached eggs instead of the usual boiled or fried? You'll soon get hooked! A great accompaniment to toast. Relish our Poached Eggs recipe. Step 1: You will need … Units:
* 4 eggs * 5 tbsp vinegar * 2 tbsp salt * pepper * 1 frying pan * 4 rings * 1 fish slice * 4 ramekins
Place a pan, half filled with water, on a medium heat. Add the vinegar and salt. Place the four metal rings in the pan and bring to a simmer. Step 3: Break the eggs into the ramekins
Crack one egg on the side of the ramekin and then carefully break it in. Repeat with the remaining 3 eggs. Step 4: Poach the eggs
Carefully pour each egg into one of the four rings and leave to cook for 3-4 minutes. Step 5: Remove the rings
With a cloth to protect your hands remove the metal rings from the pan, leaving the eggs still in. Step 6: Serve
Take the pan off the heat and serve the eggs immediately on some toast, seasoning to taste just before serving.
A Traditional French breakfast recipe including freshly squeezed orange juice and homemade hot chocolate with whipped cream. Provides that perfect European experience. Delight in our French Breakfast recipe. Preparation Time: 40 minutes Cooking Time: 1 hour
You Will Need
4 glasses of freshly squeezed orange juice A selection of breads and croissants A selection of cheeses including brie, Emmental, Roquefort and Camembert for the crêpes: 3 eggs 500 ml milk 300 g flour, sifted 1 tsp baking soda ½ tsp salt 2 tbsp sugar 2 tbsp vegetable oil 50 g butter fresh mixed berries maple syrup for the hot chocolate: 300 ml double cream 600 ml milk 2 cinnamon sticks 4 tbsp cocoa powder 2 tsp vanilla essence 100 g dark chocolate, finely chopped a little fresh whipped cream 1 butter knife 1 cheese cutter 1 cheese knife 1 mixing bowl 1 whisk 1 spatula 1 non stick frying pan 1 saucepan 1 ladle
Step 1: Make the crêpes Into a bowl crack the eggs, add the milk and whisk together. Carefully add the flour and mix it in thoroughly. Now add the salt, baking soda and the sugar and mix together. Finally add the oil and mix in until the mixture thickens. Heat up the frying pan and add a knob of butter. When the butter has melted ladle in the crêpe mix - use enough to cover the base of the pan. After a few minutes the crêpe will have formed. Turn it over to cook the other side. Once it is cooked remove from the pan and repeat this process to make 1 crêpe per person.
Step 2: Make the hot chocolate Into a pan add the double cream, milk, vanilla essence and the cinnamon sticks. Bring this to the boil and then simmer for 5 mins. Remove the cinnamon sticks and add the chopped chocolate and cocoa powder. Whisk together, simmer for a further two minutes and remove from the heat.
Step 3: Serve Pour the orange juice. Top the crêpes with fruit and maple syrup and add whipped cream to the top of the hot chocolate.
Step 1: You will need: 500 g flour 15 g active dry yeast 90 g sugar 15 g salt 300 ml warm milk 340 g butter , room temperature 1 egg , beaten with 2 Tbsp water some extra flour 1 rolling pin cling film 1 knife 1 baking tray lined with parchment 1 mixer with hook attachment 1 bowl 1 tea towel 1 plastic bag 1 brush
Step 2: Begin the dough Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl. Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.
Step 3: Prepare the butter Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.
Step 4: Roll out dough After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.
Step 5: Fold in butter Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.
Step 6: Turn the dough At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.
Step 7: Chill and turn again Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.
Step 8: Shape the croissants One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.
Step 9: Allow to rise Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.
Step 10: Preheat the oven Set the oven to 190ºC (375ºF/ gas mark 5).
Step 11: Wash and bake Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven. -
Step 12: Serve Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.
Traditional French sweet bread that is delicious served warm for breakfast. Sample our Brioche recipe.Weights & Measures: Metric US Imperial UK Imperial Serves: Makes 6 small brioche and loaf Preparation Time: 16 hours Cooking Time: 12 minutes Oven Temperature: 190 370° c - ° f 190 --------------------------------------------------------------------------------
Step 1: You will need 660 g flour 8 eggs 16 g salt 70 g sugar 17 g dry yeast 70 ml lukewarm water 440 g butter at room temperature The yolk of an egg mixed with 2 tbsp of milk 50 g flour for dusting 1 mixer with hook attachment 1 brush 1 bowl 1 tea towel 6 medium molds, buttered and floured
Step 2: Start the dough Into the mixer bowl put the flour and then the eggs one by one. Add the salt, and the sugar. Lower the mixer head and begin mixing at a low speed.
Step 3: Add the yeast and water When the ingredients have combined, add the yeast, the water, and continue mixing. A quick tip - It's not recommended to mix this dough by hand as it's very sticky!
Step 4: Add the butter Once the dough is well mixed, gradually add the butter, mixing continuously. Don't add the butter all in one go as this may cause it to separate and ruin the dough. When you have added all the butter, continue mixing on a low speed for another 20 minutes. Now lift up the head and wipe off the dough from the hook.
Step 5: Let the dough rise Transfer dough into another bowl, cover it with a tea towel and leave to rise for about an hour and a half. Make sure the dough is not left in too warm a place or the butter will begin to "leak" out of the dough. After an hour and a half - it will have doubled in volume. Push down gently to deflate and cover again. place in the fridge to chill, preferably overnight.
Step 6: Make the brioche First Preheat the oven to 200°C Before working the dough, sprinkle a little flour on your work service. Place the dough on this and pinch off a small amount. Roll in some flour and using your hands form the dough into balls to fit your cake moulds. Form the remaining dough into a log shape and place in a loaf tin lightly press the dough into the corners. Finally place a tea towel over the dough and let it rise for about another 2 hour
Step 7: Bake the brioche Brush each brioche with the egg and milk mixture to glaze the tops, making sure not to touch the cake moulds, repeat this for the loaf. Place in the oven. Bake the small ones for 12 min and the loaf for about 25 minutes.
Step 8: Serve Carefully invert the cake moulds and remove your brioche. Use the same method for the loaf tin. Serve with butter, jam, or pâté.
