273381 warm bread pancetta parmesan egg Recipes

ciabatta, extra virgin olive oil, garlic clove, sea salt, black pepper, pancetta, lemon , juice of, eggs, rocket, lettuce, parmesan cheese

warm 2% milk (70o to 80o), water (70o to 80o), egg, lightly beaten, salt, butter, softened, warm mashed potatoes (prepared with milk and butter), sugar, king arthur unbleached bread flour, active dry yeast, butter, melted

warm water (110 degrees f/45 degrees cup), salt, white sugar, pareve margarine, egg, bread flour, bread machine yeast, egg, water, vanilla extract

warm water, butter, milk, egg, sugar, salt, bread flour, active dry yeast

warm water (105 f to115 f), active dry yeast, salt, sugar, canola oil, bread flour, divided, egg, beaten, milk

eggs, mashed potatoes, chilled, all-purpose flour, olive oil, salt and freshly ground black pepper, marinara sauce, warmed, freshly grated parmesan

bread crumbs, parmesan cheese, sesame seeds, egg, beaten, boneless, skinless chicken breast halves

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

bread, butter , to apply to the bread, milk, sugar, eggs, vanilla essence, raisins, water, cinnamon

bread or 3 slices buns, milk (low- fat if possible), eggs, sugar, sultanas or 3 tbsp raisins, cinnamon

eggs, kosher salt, garlic cloves, crushed and peeled, bread , rustic, coarse textured, crust removed, cut into 3/4 inch cubes (3 cups), sherry wine vinegar, dijon mustard, fresh ground black pepper, bacon, cut into 3/4 inch squares, shallot, minced, loosely packed baby spinach leaves, washed and dried (10 oz.)

bread crumbs, milk, eggs, salt, black pepper, butter, cheese

bread, cubed, raisins, egg, evaporated milk, water, sugar, ground cinnamon, ground nutmeg

bread, dry mustard, eggs, beaten, milk, salt, sausage,cooked and crumbled, shredded cheddar, shredded mozzarella, worcestershire sauce