5NEWS Grill: Mother’s Day Recipes
Breakfast in Bed is an annual Mother’s Day tradition. Now, you can make it even more special with these great recipes.
French Toast Muffins
1/4 cup milk
3 eggs, divided
8 slices cinnamon bread, crust removed and cut into 1/2 inch cubes
2 cups all purpose flour
3/4 cup packed light brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sour cream or crema mexicana
1 tsp. maple extract
1 stick plus 4 TBSP. unsalted butter, melted and divided
1/4 cup sugar
1 tsp. cinnamon
Heat oven to 400 degrees.
Grease a standard 12 cup muffin tin with nonstick cooking spray or line with paper cups.
In a medium bowl, whisk milk and one egg until blended. Add bread, then stir to coat, for the french bread topping.
In a medium bowl, mix flour, brown sugar, baking powder, baking soda and salt until combined.
In another bowl, whisk remaining eggs for 30 seconds. Add sour cream or crema mexicana, maple extract and 1/2 of cup of the melted butter, then whisk well.
Pour the wet ingredients over the dry, then blend just until the dry ingredients are moistened, but do not over mix.
Divide the batter among the muffin cups. Spoon the french toast topping evenly over batter, pressing down slightly.
Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
Invert the muffins onto a wire rack, turn them upright and cool 5 minutes.
Mix sugar and cinnamon in a small bowl. Brush remaining melted butter over muffins and sprinkle with cinnamon sugar. Serve warm.
Individual Baked Eggs
3 TBSP. unsalted butter, plus more to butter ramekins
2 TBSP. onion, minced
salt and pepper to taste
6 ounces baby spinach
4 slices canadian bacon
4 large eggs
1/4 cup heavy cream or crema mexicana
1 ounce sharp cheddar cheese, grated plus extra for serving
Heat oven to 350 degrees.
Arrange rack in middle of the oven.
Butter 4 (6 ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat.
When it foams, add onion, season well with salt and pepper, and cook until softened, about 1 minute.
Add spinach and cook until spinach is well wilted, about 2 minutes.
Place canadian bacon on bottom of ramekins and top with spinach.
Crack eggs into ramekins, place 1 tablespoon cream or crema over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway
through baking, until whites are just set but yolks are still runny,
about 15-18 minutes.
Meanwhile, spread remaining butter on 4 slices of sourdough bread.
Top with grated cheese and toast until golden brown.
Serve eggs with toast.
Makes 12 muffins.