#SSU #WhatsForBreakfast Radian Stores Ltd We have your coneki for breakfast this morning! First up: Avocado Baked Eggs Ingredients: One ripe avocado (halved and pitted), ¼ cup crumbled bacon, 2 eggs, cayenne pepper, salt and pepper (optional). Directions: Warm oven to 250°. Place ripe avocado halves in ramekins or you can use a muffin pan. Crack one egg into each avocado half (you may have to scoop out the avocado a little bit to get all the egg in there) sprinkle with salt, pepper and cayenne pepper. Bake until egg is cooked through, then sprinkle with crumbled bacon. Next: Blueberry French Toast Ingredients: 12 slices of day old bread cut into 1 in. cubes, 16 oz. of cream cheese cut into 1in. cubes, 2 cups fresh or frozen blueberries, 12 beaten eggs, 2 cups milk, 1 tsp. vanilla extract, 1/3 cup maple syrup, 1 cup sugar, 2 tsp. cornstarch, 1 cup water, 1 tablespoon butter. Directions: Grease a 9×13 baking dish. Place half the bread cubes along the bottom and top with cream cheese cubes. Sprinkle 1 cup of blueberries over the cream cheese (put the other cup aside) and top with remaining bread cubes. In a separate bowl mix the eggs, milk, vanilla extract, and syrup. Our over the layered mixture, cover with aluminum foil and refrigerate overnight. Allow the mixture to stay at room temperature for 30 minutes before baking. Preheat oven to 350° and bake for 30 minutes. Uncover and bake for another 30 minutes until lightly browned. In a separate pan, mix sugar, cornstarch and water. Bring it to a boil, stirring constantly. Cook 3-4 minutes. Mix in the remaining cup of blueberries. Reduce heat and allow to simmer for about 10 minutes or until the berries burst. Stir in butter and pour over baked French toast.
Posted on: Wed, 13 Aug 2014 05:38:57 +0000
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