Egg-citement at The Keeping Room

It’s World Egg Day, and Lori De Angelis checks out the egg-citement at The Keeping Room in Dundas.

Stuffed French Toast

Each bite will give you the gooey taste of pizza in a sandwich. The egg and cheese mixture adds great flavour that kicks up this tasty new lunch or dinner idea.

Ingredients:

• 10 slices (1/2 inch/1 cm thick) Italian loaf
• 1/3 cup (80 mL) pizza sauce
• 35 slices pepperoni
• Half green pepper, thinly sliced
• 3 mushrooms, thinly sliced (optional)
• 10 slices mozzarella or provolone cheese
• 4 eggs
• 1/3 cup (80 mL) milk
• 2 tbsp (30 mL) freshly grated Parmesan cheese
• 1 tsp (5 mL) dried oregano leaves
• Pinch each salt and pepper
• 1 tbsp (15 mL) butter

Lay the bread slices on work surface and spread with pizza sauce. Top half with 1 slice of the mozzarella, then pepperoni, pepper and mushrooms, if using. Place remaining cheese on top. Top with remaining bread slices; set aside.

In shallow dish, whisk together eggs, milk, cheese, oregano, salt and pepper. Dip sandwiches into egg mixture, turning to soak up the egg mixture.

In large non-stick skillet or griddle, melt butter over medium heat and cook sandwiches, turning once for about 4 minutes per side or until brown and crisp and cheese is melted.

Makes 4 servings.

Peanut Butter and Banana Variation: Omit pizza sauce, pepperoni, pepper, mushrooms and cheese. Substitute 1/2 cup (125 mL) smooth or crunchy peanut butter and 2 large bananas, thinly sliced. Omit cheese, oregano and pepper from egg mixture and use 1/2 tsp (2 mL) ground cinnamon.

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.

Ingredients:

• Half baguette
• 3 eggs
• 3 tbsp (45 mL) 5% light cream
• 2 tbsp (30 mL) chopped fresh chives