Breakfast Fun!

At work we have the chance to bring breakfast to work every now and then.  I love finding new recipes online that I want to try, and then using my co-workers as guinea pigs.  About 95% of the time they are very happy to be my test subjects.  Today was no different!


I have always loved scotch eggs, so I decided to make some.


I also found a fun recipe for french toast, so I decided this would be a great time to make some.


They both turned out great, and people really liked them.


I posted the recipes below with a picture of what they look like.


Scotch Eggs


Ingredients
400 grams of sausage (I made two batches, one with regular ground sausage and one with spicy ground sausage)
6 soft boiled eggs
bread crumbs (for the regular sausage I used italian, for the spicy sausage I used regular bread crumbs and added some salt and paprika)
1 egg beaten


1) Preheat oven to 375F
2) Soft boil your eggs, let them cool and take the shell off.  One tip, use eggs you bought atleast 5 days ago, it make pealing them a lot easier.
3) Divide sausage into six parts.  Flatten sausage into about 1 4x4 square inch patty tat is about 1/4 inch thick. 
4)  Wrap the sausage around the deshelled making sure to cover the entire egg.
5) Dip wrapped egg in beaten egg mixture.
6) Cover wrapped egg in bread crumbs.
7) Bake 20-25 minutes, eat warm or cold. (i like them warm better)

Strawberry and Cream Cheese Stuffed French Toast


Ingredients
Filling
2 Tablespoons unsalted butter, softened
Margerine (for cooking)
4 ounces cream cheese, softened
1 1/2 Tablespoons strawberry preserves or jam
1 cup diced strawberries 
1 loaf of white bread (can easily make 4x4 square in square)

Egg Batter

6 extra-large eggs 
1 Tablespoon ground cinnamon 
1/4 teaspoon nutmeg 
2 Tablespoons sugar 
1 teaspoon vanilla extract 
1 cup whole milk 

Breading

1 1/2 cups crushed Cornflakes
1 cup sliced almonds

Instructions:
1) In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture. 

2) Cut bread into thick slices (2 inches thick). Make an incision on the crust side of the pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.

3) For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

4) Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

Put a large skillet on medium-high heat and add a couple of tablespoons of margerine. When the margerine has melted add the stuffed bread slices and brown on each side for 2-3 minutes. 

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired.

ENJOY!