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Moonstruck Eggs and Toast Recipe

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This recipe for Moonstruck Eggs and Toast, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Friday, April 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf Italian sandwich bread, unsliced
8 - 10 eggs
1 cup half and half
1/2 cup grated romano cheese
2 tbsp fresh parsley, chopped
salt
pepper
3 tbsp butter
1 tbsp evoo

Directions:
Directions:
Cut the bread into thick slices---at least 1 1/2 in. Set aside. In a large bowl, combine 3 eggs and the rest of the ingredients. Whisk till well blended. Place slices of bread on a cutting board and cut a hole in the middle of each slice with a small juice glass. Save the cut out pieces. Place the bread in a large roasting pan and cover with the liquid mixture.
Meanwhile, heat a large skillet and add the butter and evoo. Fry the slices of bread till golden on one side---flip over. Break an egg into the hole and continue to cook slowly till the egg is completely cooked. Can flip again if desired. Fry only 2 at a time and keep them warm in a 200 oven while you continue frying up the other slices. When all the slices are in the oven, add a bit more evoo to the pan and fry up the cut out pieces till nice and brown.
Place on a serving plate, and place a top on each slice. Add a fresh basil leaf for garnish.
Serve with Real Maple Syrup

Number Of Servings:
Number Of Servings:
7 - 8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is an awesome breakfast, lunch or dinner. Make it a real feast by cooking up some Italian sausage or ham and serving it along with the toasts. Heat the syrup before serving.

 

 

 

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