I was watching Brunch @ Bobby's and got inspired to make his "Peanut Butter
French Toast Waffles with a Mixed Berry and Maple Syrup Sauce". This is
accompanied with a Fried Egg, Grilled Tomato, Ham and
Cheese Sandwich. Sounds delectable!
For this Bobby Flay masterpiece you will need:
INGREDIENTS:
4 large eggs
3/4 cups whole milk
2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch of salt
8 slices good quality sliced white or wheat bread, crusts removed
Nonstick cooking spray or melted butter
4 tablespoons smooth peanut butter
Confectioners' sugar, for garnish
Fresh mixed berries, for garnish
Sliced ripe bananas, for garnish
Fresh mint sprigs, for garnish
Mixed Berry Syrup, for garnish, recipe follows
Special Equipment: waffle maker
Mixed Berry Sauce
1 pint fresh strawberries
1/2 pint fresh blackberries
1/2 pint fresh raspberries
1/4 cup granulated sugar
1/4 cup water
2 heaping tablespoons seedless raspberry preserves
1 tablespoon fresh lemon juice
DIRECTIONS:
Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth.
Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
Heat a square 4 slot waffle maker according to the manufacturer's directions. Spray the top and bottom grates liberally with nonstick spray or melted butter. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate.
Smear each waffle with peanut butter. Dust with confectioners' sugar and drizzle with some of the mixed berry syrup and maple syrup. Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig.
Mixed berry sauce:
Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes.
Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.
Cook's Note: Use leftover sauce drizzled over pound cake, ice cream or frozen yogurt
Ingredients for the Fried Egg Sandwich:
4 Large Eggs
1/2 pound of Swiss cheese (you can use any that you like)
4 Tomatoes (you can use any that you like)
1/2 pound of precooked Ham
Salt and Pepper
Olive Oil
4 English Muffins or Toast
Non-Stick Cooking Spray
You will need a cutting board and cookie cutter
Salt and Pepper the tomatoes and turn your oven on to 350 degrees. Drizzle some olive oil over the tomatoes and roast for about 30 minutes and take out the oven. While the tomatoes are roasting, take a skillet, spray with non-stick cooking spray and heat the ham until a little crispy around the edges. Take the Ham out and leave on a plate. Take an English muffin or slice of toast, add one roasted tomato, some ham, and slice of cheese. Repeat this for the other three English muffins or slices of toast. Place in the oven until cheese has melted. Using the same skillet as the ham was cooked in, take a small pat of butter and melt it to cover the surface of the pan. Crack the four eggs into the pan and fry until the edges are done and the yolk is still runny. Take the eggs and place on a cutting board. Using a cookie cutter, cut 4 circular eggs shapes. Place egg on top of the melted cheese and top with remaining English muffins or toast to complete 4 Fried Egg Sandwiches.
I know this may seem like a lot of work but your tummy will thank you! Until next time ~ Chef V
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