Parmesan French toast and garlic spinach

Parmesan French toast and garlic spinach

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SHERRON GOLDSTEIN'S PARMESAN FRENCH TOAST & GARLIC SPINACH
 INGREDIENTS:
8 SLICES ITALIAN BREAD, 1/2" THICK SLICES
6 EGGS
1 CUP GRATED PARMESAN CHEESE
1/2 CUP HALF & HALF CREAM
4 TABLESPOONS BUTTER, MELTED
SALT & PEPPER TO TASTE
4 TABLESPOONS BUTTER

3 GLOVES GARLIC, SMASHED & CHOPPED
4 TABLESPOONS BUTTER
10 OZ BABY SPINACH, WASHED
8 OZ SMOKED SALMON SLICES
1/2 CUP GRATED PARMESAN CHEESE
1 LEMON ZESTED, FOR GARNISH


DIRECTIONS:
1. BUY GOOD BAKERY FRESH ITALIAN BREAD AND SLICE INTO 1/2" THICK SLICES.
2. PLACE EGGS, PARMESAN CHEESE, HALF & HALF CREAM, MELTED BUTTER & SALT AND PEPPER (TO TASTE) IN MIXING BOWL. BEAT VERY WELL UNTIL YOU SEE NO EGG WHITES UNBEATEN.
3. DIP EACH PIECE OF BREAD IN THE EGG MIXTURE AND PLACE ON BACKING SHEET.
4. PLACE 2 TABLESPOONS BUTTER IN FRY PAN, HEAT TO MEDIUM HOT AND FRY BATTERED BREAD IN TWO BATCHES OF FOUR SLICES EACH. COOK UNTIL GOLDEN BROWN IN COLOR.
5. REMOVE FROM PAN AND SET ON CLEAN BAKING SHEET.
6. IN A LARGE FRY PAN, MELT THE LAST 4 TABLESPOONS OF BUTTER AND ADD THE CHOPPED GARLIC. SAUTE FOR ONE MINUTE AND ADD SPINACH A LITTLE AT A TIME.
7. COOK SPINACH UNTIL JUST WILTED AND STILL RETAINING GREEN COLOR. REMOVE FROM HEAT IMMEDIATEL.
8. HEAP SPINACH ON TOP OF EACH SLICE OF FRENCH TOAST. LAY A SLICE OF SMOKED SALMON OVER TOP AND SPRINKLE WITH GRATED PARMESAN CHEESE. WITH A MICRO PLACE GRATE SOME LEMON ZEST OVER TOP.
9. SERVE LIGHTLY WARMED.

GDA Cooking - October 23, 2012

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