Evoke the smells of spring with this menu full of citrus and berry infused recipes.
Orange Vanilla Croissant French Toast with Fresh Berries and Whipped Cream
Ingredients
8 Croissants
6 large eggs
3/4 C orange juice
1/2 C whipping cream
2 T sugar
4 t vanilla
1 t grated orange rind
1/4 t salt
1 T butter or marg
1 C fresh strawberries, chopped
1 C fresh blueberries
1 C fresh raspberries
½ C sugar
1 can Whipped cream for garnish
Slice croissants in half. Beat eggs, sugar, OJ, cream, orange rind, vanilla, salt to blend well. Dip croissant in mixture, turning to coat. Melt butter in skillet or on griddle. Add bread in batches; cook to light brown both sides.
Mix berries with sugar, and pour a spoonful on top of each croissant half. Top with whipped cream.
Scrambled Eggs with Cheddar & Turkey Sausage
Serves 8
Ingredients
16 large eggs
2 and 2/3 cup grated extra-sharp cheddar
2.5 tablespoons unsalted butter
16 uncooked turkey sausage links
Remove sausage from casing. Sautee in skillet, crumbling the meat, until Cooked through. Remove from skillet and set aside. In a bowl whisk together eggs and Cheddar and season with salt and pepper. In nonstick skillet heat butter over moderately high heat until foam subsides, until just beginning to soften, about 2 minutes. Add egg mixture and cook, stirring constantly, until eggs are just set. Remove skillet from.
Evoke the smells of spring with this menu full of citrus and berry infused recipes.
Orange Vanilla Croissant French Toast with Fresh Berries and Whipped Cream
Ingredients
8 Croissants
6 large eggs
3/4 C orange juice
1/2 C whipping cream
2 T sugar
4 t vanilla
1 t grated orange rind
1/4 t salt
1 T butter or marg
1 C fresh strawberries, chopped
1 C fresh blueberries
1 C fresh raspberries
½ C sugar
1 can Whipped cream for garnish
Slice croissants in half. Beat eggs, sugar, OJ, cream, orange rind, vanilla, salt to blend well. Dip croissant in mixture, turning to coat. Melt butter in skillet or on griddle. Add bread in batches; cook to light brown both sides.
Mix berries with sugar, and pour a spoonful on top of each croissant half. Top with whipped cream.
Scrambled Eggs with Cheddar & Turkey Sausage
Serves 8
Ingredients
16 large eggs
2 and 2/3 cup grated extra-sharp cheddar
2.5 tablespoons unsalted butter
16 uncooked turkey sausage links
Remove sausage from casing. Sautee in skillet, crumbling the meat, until Cooked through. Remove from skillet and set aside. In a bowl whisk together eggs and Cheddar and season with salt and pepper. In nonstick skillet heat butter over moderately high heat until foam subsides, until just beginning to soften, about 2 minutes. Add egg mixture and cook, stirring constantly, until eggs are just set. Remove skillet from.