Parmesan French Toast With Pancetta And Eggs Recipes

SAVORY PARMESAN FRENCH TOAST

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.

BRAISED ESCAROLE WITH PANCETTA

Steps:

• Cook 8 ounces chopped pancetta in a large pot over medium-high heat with 1 tablespoon olive oil until crisp, 6 to 8 minutes. Transfer to a bowl. Add 1 sliced onion and 3 sliced garlic cloves to the pot and cook, stirring, until browned, 8 to 10 minutes; add to the pancetta. Increase the heat to high; add 3 heads chopped escarole, press down and cook, undisturbed, 4 minutes. Toss, season with salt and pepper and continue to cook, stirring, until wilted, 5 minutes. Reduce the heat to medium high; stir in 3/4 cup white wine, then the pancetta mixture. Cook until reduced by half, 4 minutes, then cover and cook until the escarole is tender, 6 minutes. Season with salt and pepper.

PARMESAN FRENCH TOAST

Steps:

• Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in with not a great deal of space around them, making sure everything is completely combined. Sit the bread in this sunny mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. When the bread is ready, warm the butter and oil in a frying pan in which the slices will sit fairly snugly. Once the butter is beginning to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side - keep a good eye on it - until it is cooked through with patches of rich golden brown on the surface. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if wished.

PARMESAN EGGS

Steps:

• Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
• Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

ESCAROLE WITH PANCETTA

Steps:

• Cook 3 tablespoons diced pancetta in a skillet until crisp; drain on paper towels. Add 2 tablespoons olive oil and 4 smashed garlic cloves to the skillet; cook 1 minute. Add 1 head chopped escarole and cook, tossing, until wilted, about 5 minutes. Add the pancetta and season with pepper.
• SERVES 4
• Calories: 124
• Total Fat: 10
• Saturated Fat: 2 grams
• Protein: 4 grams
• Total carbohydrates: 5 grams
• Sugar: 0 gram
• Fiber: 4 grams
• Cholesterol: 9 milligrams
• Sodium: 224 milligrams

PARMESAN TOASTS

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.