Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 large onions, chopped and sautéed in 2 Tablespoons olive oil until caramelized 3 eggs, lightly beaten 1 cup milk pinch each salt and freshly-ground black pepper or cayenne 8 thick slices of locally-baked savory bread—carrot-onion, rosemary, sunflower, basil-tomato 1 Tablespoon each olive oil and unsalted butter 2 ounces mild white or swiss-type cheese, shredded Warm Persimmon Jalapeño Salsa, syrup, jam or chutney, as desired DIRECTIONS Heat griddle or skillet over medium-high heat. Preheat oven to 250 degrees. Line a cookie sheet with parchment and place in oven. Beat together eggs, milk and seasonings. Add oil and butter to skillet or griddle to coat. Dip each slice of bread into milk to soak for about15 seconds on each side. Allow excess to drip off and place soaked slices directly onto heated griddle or skillet. Let cook 3-4 minutes, check for doneness and turn when brown. Cook until center is firm, not mushy, when pressed. Place cooked slices in oven on heated cookie sheet. Serve hot, with caramelized onions, a sprinkle of cheese and toppings as desired. Copyright © 2017 Stefanie Samara Hamblen |
