Bacon & Egg Croissants/Lime-Ginger Fresh Fruit * Peaches & Cream French Toast * Asparagus Cordon Bleu Crepes
Servings
4
Servings
4
Ingredients
Cheese Sauce
Bacon & Egg Croissants
Lime-Ginger Fresh Fruit
Peaches & Cream French Toast
Asparagus Cordon Bleu Crepes
Instructions
Cheese Sauce
  1. In a small saucepan, melt butter. Stir in flour, dry mustard salt & pepper. Add milk. Stir constantly over medium heat until mixture thickens & bubbles. Reduce heat to low & stir in cheese. Cook, stirring constantly, until cheese is melted. Keep warm.
Lime-Ginger Fresh Fruit
  1. In a saucepan, mix sugar & cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring constantly. Cook & stir until thickened. Remove from heat. Stir in lime peel, lime juice & gingerroot. In a large bowl, gently toss prepared fruit. Pour lime mixture over fruit; gently toss. Cover & refrigerate until ready to serve.
Bacon & Egg Croissants
  1. Cook bacon until crisp. Drain on paper towels. Split croissants, lay on a barely warm griddle to warm. In a saucepan, pour water to a 3″ depth & bring to boiling. Reduce to simmering. Break an egg into a shallow dish; gently slip into water. Repeat with the remaining 3 eggs. Cook 2 -3 minutes. Remove eggs from water with a slotted spoon.
  2. Place 2 bacon slices on bottom half of each croissant then top with a poached egg. Ladle some cheese sauce over egg, placing croissant top on the side. Serve with side dishes of Lime-Ginger Fresh Fruit.
Peaches & Cream French Toast
  1. In a small bowl, whisk eggs & 3 Tbsp peach preserves. Beat in half & half. Place a single layer of bread slices in a 9 x 13-inch baking dish. Pour egg mixture over bread. Cover & refrigerate a few hours or overnight until most of the liquid is absorbed. In a small bowl, beat 1/3 cup peach preserves & 4 Tbsp softened margarine with an electric mixer on high until fluffy; set aside until ready to serve.
  2. At serving time, Heat griddle to medium-high heat; melt 2 Tbsp margarine. Add bread slices & cook until lightly browned, turning once. Serve French Toast topped with peach butter & fresh peach slices. Sprinkle with toasted almonds & powdered sugar.
Asparagus Cordon Bleu Crepes
  1. Prepare crepes (see recipe on ‘French Crepe’ blog from July 25/16). Trim asparagus spears. In a large saucepan, cook asparagus spears in boiling salted water just until tender-crisp; drain. Place a slice of ham on each crepe. Spread ham slice with mustard. Top with a slice of cheese, asparagus spears & tomatoes. Sprinkle with parsley & tarragon, as desired.
  2. Roll up crepes. In a 13 x 9-inch baking dish, place crepes seam-side down. Preheat oven to 375 F. In a medium saucepan, melt margarine; blend in flour, 1/2 tsp tarragon, salt & pepper. Whisk in half & half, stirring constantly over medium-high heat until mixture thickens & bubbles. Stir in sliced mushrooms. Pour sauce over crepes in baking dish. Bake 25 minutes or until heated through.
Recipe Notes
  • Lime-Ginger Fresh Fruit adapted from from pillsbury. com
  • Brunch ideas adapted from Pat Jester’s Brunch Cookery (1979)