Baked Eggs in Portabellos

If you're looking to get healthier, it's no secret that cutting down on red meat will make a big difference to your diet.  It can be difficult to feel fully satisfied at dinner without having that slice of protein, which is why I made this dish for dinner tonight.  The large mushroom with an egg delivers a punch of protein and a very satisfying bite.  Tonight, I served it alongside southwestern hashbrowns simply because that's what I had on hand.  However, I think it would be equally delicious served with a salad and a fruity vinagrette or even with some roasted asparagus and a squirt of lemon...yum!

Ingredients:

2 large portabello caps

2 large eggs

1 green onion, sliced

cooking spray

salt and pepper

1.  Preheat the oven to 375.  Meanwhile, clean your mushrooms and remove the stems.  Pat dry and leave the gills intact.

2.  Layer a small baking dish with foil and spray with cooking spray.  Place your mushrooms in the dish and sprinkle with half the green onions.  Top with a single egg, careful to keep it from running off the side of your 'shroom.

3.  Sprinkle with salt and pepper to taste and bake until the eggs are cooked to your liking.  I, myself, prefer the yolks to be a bit runny, so mine took about 20 minutes.  

4.  Serve with your favorite side and garnish with the additional green onion slices.  Enjoy!

Company's Coming French Toast

Like most of you, when I have a house guest, I like to roll out the red carpet and make them feel welcome in my home.  I try to make sure their sheets are fresh, extra towels are in the bathroom, and that they always have a full belly.  This weekend, my sister came to visit and I made her this french toast because it's her favorite.  It's looks fancy, tastes amazing, and is surprisingly easy to make.

Pepperidge Farm Swirl Bread

The first secret to making 'fancy french toast' is the bread.  I cheat.  I totally cheat.  I don't go out and get gourmet brioche or anything like that.  I certainly don't make my own...seriously, what do I look like, Betty Crocker?  Plus, I have company over...the last thing I want to do is spend all day in the kitchen!  I get Pepperidge Farm Swirl Bread.  Publix has them on sale once and a while for buy one get one free...so I grab a couple of loaves and stick them in the freezer.  You can thaw two slices at a time (about 5 seconds in the microwave or a few minutes on the counter) or you can thaw the whole loaf (about 20 seconds in the microwave or about 30 minutes on the counter).  It give the french toast amazing flavor AND it looks pretty...and everyone will think you're a genius when they taste it!  

To make the french toast, you need to make the 'batter' which is basically a custard.  You can make it the night before if you like.    I adapted the recipe from one that Alton Brown uses.  His is great and all, but I don't usually have half and half in my house.  

Company's Coming French Toast

1 cup milk

2 tablespoons melted butter

3 eggs

2 tbsp honey (warmed in microwave for 20 seconds)

1/4 tsp salt

8 slices of swirl bread

Additional butter for griddle.

1. Preheat griddle to medium high heat and the oven to 350.  Mix the first 5 ingredients together with a whisk until smooth. 

2.  Coat griddle with butter (or use nonstick cooking spray...but the butter tastes better!).

3.  Dip bread in the custard mixture...give it a good dunk on each side.

4.  Lay carefully on the griddle and let cook on each side for 3 minutes.  Remove to the oven rack for 5 minutes.

5.  Serve hot with your choice of toppings.