Parmesan French Toast With Pancetta And Eggs Recipes

Steps:

• Preheat oven to 300 degrees F.
• Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to medium heat. Place pancetta on rack, cooking until golden and crispy. Set aside to cool.
• Place eggs in saucepan of boiling water and cook for 7 minutes. Remove from heat and run under cold water for 1 minute, then peel.
• While eggs are cooking toast bread and microwave asparagus for 1 minute. In a small bowl toss spinach and dressing.
• To serve place toast on each plate, top with asparagus, spinach and pancetta. Cut eggs in half, season with salt and pepper and place on top. Shave parmesan on top and serve.

Steps:

• Cut the bread in 2-inch wide pieces. In a large mixing bowl, whisk together the eggs, milk, herbs, 1/4 teaspoon of the salt, and the pepper. Add the bread, toss to coat, and let stand for 10 minutes, stirring gently every now and then to ensure even coating.
• In the meantime, core the tomatoes and slice them horizontally in 1/3-inch slices. Let stand in a colander to drain for 5 minutes. Cut the sun-dried tomato halves in bite-size pieces.
• Preheat the oven to 400 degrees F and grease a large baking dish with 1 teaspoon olive oil. Arrange the tomato slices over the bottom of the dish, reserving nine of the most attractive for the top. Sprinkle with the remaining 1/4 teaspoon salt, drizzle with a little olive oil, and top with the garlic and sun-dried tomatoes.
• Arrange the bread over the tomatoes, pour the remaining egg mixture over the dish, top with the reserved tomato slices, and sprinkle with cheese. (This can be prepared up to 8 hours ahead, covered tightly and refrigerated).
• Bake for 20-25 minutes, until heated through. Switch to broiler setting and broil for 5 minutes, keeping an eye on the dish, until the cheese is golden and the bread is crisp at the edges. Serve with a salad of mixed greens.

Steps:

• Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
• Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

Steps:

• Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
• In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
• Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
• On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
• Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
• Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
• Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
• To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.