Post by wilderness on Mar 15, 2022 7:36:27 GMT -5
Savory French Toast Naan-annrms
2 toaster-sized Garlic Naan
2 large eggs
¼ cup half & half
¼ teaspoon each turmeric powder, smoked paprika, chili powder, ground coriander, ground cumin, ground cinnamon, onion powder, garlic powder & chili flakes
2 tablespoons minced Italian flat-leaf parsley
2 tablespoons minced chives or green part of scallions
2 tablespoons butter & 1 tablespoon olive oil or 3 tablespoons “butter” margarine
In 4-cup measure, whisk eggs with half & half until well blended. Add dry spices and whisk. Let sit for 10 minutes whisking several times. Add parsley and chives and whisk to combine. Let rest 10 minutes to blend flavors whisking several times. Refrigerate until ready to cook recipe.
An hour before cooking, place naan into a 5x7 casserole. Pour over egg mixture. Turn to coat and let “soak” for 30 minutes. Turn and soak another 30 minutes.
Heat butter or margarine over medium-high heat in non-stick skillet large enough to fit the naan in 1 layer. Using a fork, remove naan, let egg mixture drip off, and place in skillet. Cook 5 minutes each side or until browned and firm.
Place naan on a platter and keep warm in the oven.
Add remaining egg custard to skillet and cook, scrambling until mixture is cooked. Place on platter with the naan.
Heat the spinach mixture in the microwave until hot, stirring once.
To serve, place naan on a dinner plates. Spoon desired amount of spinach mixture on top of each. Sprinkle with grated cheese. Season with salt and pepper, if desired.
2 toaster-sized Garlic Naan
2 large eggs
¼ cup half & half
¼ teaspoon each turmeric powder, smoked paprika, chili powder, ground coriander, ground cumin, ground cinnamon, onion powder, garlic powder & chili flakes
2 tablespoons minced Italian flat-leaf parsley
2 tablespoons minced chives or green part of scallions
2 tablespoons butter & 1 tablespoon olive oil or 3 tablespoons “butter” margarine
In 4-cup measure, whisk eggs with half & half until well blended. Add dry spices and whisk. Let sit for 10 minutes whisking several times. Add parsley and chives and whisk to combine. Let rest 10 minutes to blend flavors whisking several times. Refrigerate until ready to cook recipe.
An hour before cooking, place naan into a 5x7 casserole. Pour over egg mixture. Turn to coat and let “soak” for 30 minutes. Turn and soak another 30 minutes.
Heat butter or margarine over medium-high heat in non-stick skillet large enough to fit the naan in 1 layer. Using a fork, remove naan, let egg mixture drip off, and place in skillet. Cook 5 minutes each side or until browned and firm.
Place naan on a platter and keep warm in the oven.
Add remaining egg custard to skillet and cook, scrambling until mixture is cooked. Place on platter with the naan.
Heat the spinach mixture in the microwave until hot, stirring once.
To serve, place naan on a dinner plates. Spoon desired amount of spinach mixture on top of each. Sprinkle with grated cheese. Season with salt and pepper, if desired.
