| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
French |
Eggs |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3 |
|
Eggs |
| 1/2 |
c |
Heavy cream |
|
|
Grated zest and juice of 1 orange |
| 1 |
tb |
Triple Sec |
| 1/4 |
ts |
Vanilla |
| 1/4 |
ts |
Grated nutmeg |
| 8 |
|
Thick slices of day old white bread |
| 4 |
tb |
Sweet butter |
|
|
Fruit preserves or maple syrup (optional) |
INSTRUCTIONS
Beat eggs in a large bowl with the cream, orange zest and juice, Triple
Sec, vanilla and nutmeg. Soak bread slices in the batter for 15 minutes.
Melt the butter in 1 or 2 large saute pans, or on a griddle. Regulate the
heat so butter doesn't burn. Saute bread slowly in the bitter. The heat
should not be too high, or the bread won't cook through. Saute on both
sides until golden brown.
Serve with fruit preserves or maple syrup, if desired.
PER SERVING: 475 calories, 11 g protein, 44 g carbohydrate, 29 g fat (16 g
saturated), 177 mg cholesterol, 484 mg sodium, 1 g fiber.
Stanley Eichelbaum writing in the San Francisco Chronicle, 10/2/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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