| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Breakfast, Ethnic |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 3 |
lg |
Eggs, fresh |
| 1 |
tb |
Lemon rind, grated |
| 8 |
|
Slices french bread, thick |
| 1 |
c |
Bread crumbs |
| 2 |
lg |
Tart apples, peeled, cored and sliced |
| 2 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 3 |
|
Links (8-oz) smoked bratwurst, sliced |
| 1/4 |
c |
Onion, minced |
| 8 |
ts |
Sugar/cinnamon mixture |
|
|
Maple syrup |
INSTRUCTIONS
Preheat oven to 425 degrees. Whisk together milk, egg yolks and lemon
rind. Soak break slices in egg mixture until saturated. Whisk egg whites
until frothy. Dip soaked bread in whites and then dredge in bread crumbs.
Arrange on greased cookie sheet and bake for 15 minutes. Remove, turn over
and return to oven for 10 minutes longer.
While toast is baking, place apple slices in small saucepan with the 2 cups
water and lemon juice. Bring to a boil and remove from heat. Saute
bratwurst and onions together until crispy brown.
To serve, sprinkle toast with sugar/cinnamon mixture, cover with cooked,
drained apple slices, sauteed bratwurst and onions. Serve with maple syrup.
Makes 8 servings.
Source: Strawberry Creek Inn, Idyllwild (CA) Jim Goff (Innkeeper)
Posted: Robert Bass Corona, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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