French Toast, Scrambled Egg, Oven Scrambled Eggs, Fast Breakfast, Quick Recipes, How to make French Toast, How To Make Scrambled Eggs
How to make French Toast, Scrambled Eggs, French toast recipes, French toast recipe, how to make pancakes? One of the fastest and quickest breakfasts. Let’s go for these quick recipes faster.
French Toast for four slices:
2 eggs, beaten
1 TBSP syrup
1/4 cup cream
2 TBSP melted butter
2 TBSP Grand Marnier
Mix all of the above ingredients together and dip bread in mixture, coating both sides. Melt another tablespoon of butter (or use canola oil) in a skillet on low heat. Brown the bread on both sides, adding butter as necessary. Serve with warm maple syrup and top with whipped cream.
Scrambled Eggs (Oven):
(6- 12 servings)
• 12 eggs
• 3/4 cup skim or 1% low-fat milk
• 1 teaspoon salt, optional
• 1/4 teaspoon pepper, optional
In large bowl, beat together eggs and milk with salt and pepper, if desired, until blended. Pour egg mixture into lightly greased 13 x 9 x 2-inch baking pan. Place in preheated 350° F oven. As mixture begins to set, after about 7 minutes, pull out oven rack and gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue baking. Repeat drawing a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes more. Do not stir constantly.
French Toast for four slices:
2 eggs, beaten
1 TBSP syrup
1/4 cup cream
2 TBSP melted butter
2 TBSP Grand Marnier
Mix all of the above ingredients together and dip bread in mixture, coating both sides. Melt another tablespoon of butter (or use canola oil) in a skillet on low heat. Brown the bread on both sides, adding butter as necessary. Serve with warm maple syrup and top with whipped cream.
Scrambled Eggs (Oven):
(6- 12 servings)
• 12 eggs
• 3/4 cup skim or 1% low-fat milk
• 1 teaspoon salt, optional
• 1/4 teaspoon pepper, optional
In large bowl, beat together eggs and milk with salt and pepper, if desired, until blended. Pour egg mixture into lightly greased 13 x 9 x 2-inch baking pan. Place in preheated 350° F oven. As mixture begins to set, after about 7 minutes, pull out oven rack and gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue baking. Repeat drawing a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes more. Do not stir constantly.
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