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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 16 asparagus spears 4 baked croissants 8 slices Swiss cheese 1/4 cup Parmesan cheese 1 ¼ cup half & half 4 eggs 1/2 tsp ground nutmeg 1 tsp dill weed cracked pepper 1 tsp Grey Poupon mustard 1/2 tsp garlic salt 1/8 tsp cayenne pepper black and natural sesame seeds Instructions: Slice croissants in half, crosswise and lay bottom half of the croissant in 9x12 inch baking dish, that has been sprayed lightly with Pam. Prepare each croissant by layering as follows: a slice of Swiss cheese, 4 asparagus spears, sprinkle with Parmesan cheese, garlic salt, black pepper, nutmeg and dill weed, ending with another slice of Swiss cheese. In a separate bowl, combine the eggs, mustard, half & half and cayenne pepper. Take the top half of the croissant and quickly immerse in the egg mixture and place it on top of the assembled croissant bottom. Pour the remaining egg mixture over all the croissants. Sprinkle with sesame seeds over all. Bake at 350 degrees F for 30 minutes, or until custard is set. To serve, cut around each croissant and use a spatula to transfer to serving plate. Note: This can be made ahead. After completely assembled, cover with foil and refrigerate overnight. Bring to room temperature: uncover and leave on counter for 15 minutes before baking. |
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