Collins Country

My Favorite Brunch Menu

(NOTE: There are a lot of eggs involved)

Baked French Toast*

Ham and Egg Pie*

Fresh Fruit

Mimosas*

Coffee

Tea

Baked French Toast

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Maple syrup

Slice French bread into 20 slices, 1-inch each.  Arrange slices in buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

2 tablespoons light corn syrup

Spread Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Eggs and Ham Pie

            Recipe:

1 package (14 oz.) frozen puff pastry, thawed (frozen, store bought puff pastry is fine)

1/2 pound (225 grams) ham, thinly sliced

7 large eggs

3 tablespoons green onions, finely chopped

1/2 teaspoon (3.75 grams) salt

1/4 teaspoon pepper

            Egg Wash:

1 large egg, lightly beaten

1 tablespoon milk

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.  Have ready a 9 inch (23 cm) quiche pan or pie plate. 

On a lightly floured surface, roll out one sheet of puff pastry to fit the quiche dish or pie plate.  After lining the dish with the puff pastry, arrange 1/2 of the ham on top of the pastry.  Break the 7 eggs and place evenly spaced around the quiche pan.  Prick each yolk with a fork but do not stir yolks and whites together.  Sprinkle green onions, salt and pepper over eggs and top with remaining ham.   Roll the second sheet of puff pastry to fit over pan.   Cover pie with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off excess pastry.  Gather up leftover scraps and roll out to make cut outs in various shapes.  Place on top of puff pastry crust.

Egg Wash: Beat egg with milk and brush the  top of the puff pastry.  Bake in preheated oven for 25 to 30 minutes for until golden brown.  Remove from oven and cool on a wire rack.  Serve hot or cold.

Makes 4 to 6 servings.

Mimosa (non-alcoholic)

Frozen Orange Juice with Sparkling Cider (Or, use plain carbonated water) to reconstitue

Untitled Comment

{ 04:43 , Wednesday, August 23, 2006 } { Posted by Carol }

Can I come to your place to eat. Looks so yummie.
~carol