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Savory French Toast with Slow-Poached Eggs

Savory French Toast with Slow-Poached Eggs
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Poached Eggs
eggs (in their shells) - 48 each
French Toast
eggs 48 fl oz 24 each
half-and-half 12 fl oz 1-1/2 cups
KRAFT 100% Shredded Parmesan Cheese 1.5 lb. 3 cups
challah bread, cut into 1-inch-thick slices, left out overnight to dry 6 lb. 24 slices
Salad
champagne vinegar 4.8 fl oz 3/4 cup
GREY POUPON Classic Dijon Mustard 3.4 oz. 1/4 cup + 2 Tbsp.
shallots, minced 2.4 oz. 1/4 cup
olive oil 9.5 fl oz 1-1/2 cups
salt - 3/4 tsp.
pepper - 3/4 tsp.
mixed salad greens 3 lb. 1-1/2 gal.

Directions

POACHED Eggs: Poach eggs (in their shells) in 143ºF water 42 to 44 min. or until desired doneness.

FRENCH Toast: Whisk eggs and half-and-half until well blended. Add cheese to shallow dish. Dip bread slices, 1 at a time, in egg mixture, then press into 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:
MIX vinegar, mustard and shallots, then drizzle in oil while beating with whisk until well blended. Season with salt and pepper. Add to salad greens; toss to coat.

FOR each serving: Place 1 cup 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.

Kraft Kitchens Tips

Make Ahead
Dressing can be made ahead of time. Store in sealed container in refrigerator until ready to use.
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Nutritional Information

Nutrition Information

Calories
 750
Total fat
 43 g
Saturated fat
 13 g
Cholesterol
 585 mg
Sodium
 1240 mg
Carbohydrate
 55 g
Dietary fiber
 3 g
Sugars
 1 g
Protein
 38 g
Vitamin A
 40 %DV
Vitamin C
 15 %DV
Calcium
 45 %DV
Iron
 25 %DV