Pear and Brie French Toast
A different way to serve up a bite size appetizer full of flavour and texture. Enjoy a rich double cream brie that matches up perfectly with the slight crispness of the baguette slices.
- Prep time: 10 min
- Makes: 12
- Cook time: 4 min
Nutritional Information
PER SERVING
- Calories 160
- Fat 5 g
- Carbohydrates 21 g
- Fibre 2 g
- Protein 7 g
- Sodium 340 mg
Ingredients
- Half
- baguette
- 3
- Naturegg Nestlaid
- 3 tbsp / 45 ml
- 5% light cream
- 2 tbsp / 30 ml
- chopped fresh chives
- 1/4 tsp / 1 ml
- each salt and pepper
- Pinch of
- curry powder
- 2 tsp / 10 ml
- butter
- 1 ripe but firm
- Bartlett pear, cored and sliced
- 100 g
- double cream brie
- Fresh chives
Directions
Slice baguette on a diagonal into ½ inch (1 cm) thick slices to get 12 slices; set aside.
In shallow dish, whisk together eggs, cream, chives, salt, pepper and curry powder. Dip each slice into egg mixture, turning to coat well.
Melt butter in large non-stick skillet or griddle over medium-high heat and panfry baguette slices, in batches if necessary for about 4 minutes turning once or until golden. Repeat with remaining baguette slices.
Place baguette slices onto foil lined baking sheet and top with pear slices and brie. Place pan about 6 inches (15 cm) under broiler for about 3 minutes or until cheese is melted and bubbly. Garnish with chives to serve.
Tips
Recipe courtesy of Egg Farmers of Ontario
Tips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.