FRENCH TOAST BLT WITH ROASTED GARLIC VINAIGRETTE
Provided by Sue Zemanick
Categories Egg Tomato Vegetable Breakfast Brunch Bake Father's Day Meat Bacon Summer Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.
- Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.
- Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
ROASTED-GARLIC VINAIGRETTE
Steps:
- Preheat the oven to 375°F. Slice the tops off the garlic so the cloves are exposed. Place the heads in a baking dish and drizzle with olive oil. Cover the pan with foil and roast until the garlic is golden brown and fragrant, 20 to 25 minutes. Remove the garlic from the oven. Cool briefly before squeezing the cloves out of their skins into the bowl of a blender. Combine the vinegar and mustard, blending until smooth. With the machine running, slowly drizzle in 3/4 cup olive oil. Keep the blender running and season with salt and pepper.
SAVORY FRENCH-TOAST BLT
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
- Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
- To serve, layer lettuce, tomato, and bacon on each slice French toast and sprinkle with chives.
Nutrition Facts : Fiber 1 g
FRENCH VINAIGRETTE
An easy French Vinaigrette recipe
Categories Mustard Onion No-Cook Quick & Easy Salad Dressing Vinegar Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
ROASTED GARLIC VINAIGRETTE
Steps:
- Preheat the oven to 400°F.
- Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil. Drizzle it with olive oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.
- Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, 1/2 teaspoon salt, and pepper and blend until incorporated.
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