Today we’re having breakfast so good, you’ll want it for every meal of the day!
Chef Ragan Oglesby is The Cosmopolitan Cook.
- Ladyfingers Catering Company
- (901) 864-0746
French Toast with Berry Compote
Ingredients
4 large eggs
1/3 cup heavy whipping cream
1/3 cup milk
¼ cup sugar
1 teaspoon ground cinnamon
Butter
8 slices thick French bread
Berry Compote
¼ cup sugar
Fresh mixed berries (strawberries and blue berries are my favorite)
½ teaspoon lemon zest
Directions
Make berry compote: Place sugar and 2 tablespoons of cold water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to a boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries and lemon zest. Set aside and allow compote to cool. Place eggs, cream and milk in a bowl. Whisk until combined. Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large, non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg mixture until soaked. Cook bread 2 minutes each side or until golden brown. Remove from pan. Cover to keep warm. Repeat with remaining butter, bread, egg mixture and sugar mixture.
Servings: 4
Recipe Type: Breakfast Foods, Brunch
Recipe Tips: Serve toast with compote and whip cream.
Hash Brown Casserole
Ingredients
6 cups of grated potatoes
1 can of cream of mushrooms
1/2 cup of sour cream
2 cups of shredded cheddar cheese
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
Preheat over to 350°
In a medium bowl mix first four ingredients one at a time, stir. Add salt, pepper, onion powder and garlic powder.
Spay casseroles dish and spoon potato mixture. Sprinkle a hand full of cheese across the top. Cover with foil for the first 25 minutes of baking. Remove foil and bake for another 15 minutes. Potatoes should be tender and creamy.
( If you are feeling fancy top with French’s onions!)
