Pear and Brie French Toast
A different way to serve up a bite size appetizer full of flavour and texture. Enjoy a rich double cream brie that matches up perfectly with the slight crispness of the baguette slices.
- Prep time: 10 min
- Makes: 12
- Cook time: 4 min
Nutritional Information
PER SERVING
- Calories.160
- Fat.5 g
- Carbohydrates.21 g
- Fibre.2 g
- Protein.7 g
- Sodium.340 mg
Ingredients
| Half | baguette |
| 3 | Naturegg Nestlaid |
| 3 tbsp / 45 ml | 5% light cream |
| 2 tbsp / 30 ml | chopped fresh chives |
| 1/4 tsp / 1 ml | each salt and pepper |
| Pinch of | curry powder |
| 2 tsp / 10 ml | butter |
| 1 ripe but firm | Bartlett pear, cored and sliced |
| 100 g | double cream brie |
| Fresh chives |
Directions
Slice baguette on a diagonal into ½ inch (1 cm) thick slices to get 12 slices; set aside.
In shallow dish, whisk together eggs, cream, chives, salt, pepper and curry powder. Dip each slice into egg mixture, turning to coat well.
Melt butter in large non-stick skillet or griddle over medium-high heat and panfry baguette slices, in batches if necessary for about 4 minutes turning once or until golden. Repeat with remaining baguette slices.
Place baguette slices onto foil lined baking sheet and top with pear slices and brie. Place pan about 6 inches (15 cm) under broiler for about 3 minutes or until cheese is melted and bubbly. Garnish with chives to serve.
Tips
Recipe courtesy of Egg Farmers of Ontario
Tips: Whipping
For extra fluffy pancakes, separate eggs and beat whites until they form soft peaks in a separate bowl. Fold whites into the batter and prepare as usual.