Friday, April 27, 2007

SPRING BRUNCH ~ VIDALIA BREAKFAST SOUFFLE & SPRING SALAD

STILL CRAZED ~ TULIP FEVER
VIDALIA BREAKFAST SOUFFLE
~ adapted from Georgia On My Menu
*
8 oz. day old French bread
1/2 cup unsalted butter
4 large thinly sliced Vidalia onions
2 heaping cups grated Swiss cheese
4 large organic eggs
1 1/2 cups half & half
1 Tbsp. fresh thyme
1 tsp. Hungarian paprika
pinch of coarse salt & cracked pepper
  • Preheat oven to 350-degrees. Cube bread and place in buttered souffle dish.
  • Melt butter in large skillet and saute onions until translucent. Scatter over bread and cover with cheese.
  • Beat eggs with half & half. Season with thyme, paprika, salt & pepper. Pour over bread, onions and cheese, pressing down to soak bread. Sprinkle top with additional paprika.
  • Cover and refrigerate or bake 45 minutes or until set and knife inserted in middle comes out clean. (6-8 servings)


SPRING SALAD

~ tasty blend of fruit & vegetables

*

4 cups Spring mix greens

2 cups broccoli flowerets

1 cup sliced strawberries

fresh pineapple to taste

DRESSING:

1/4 cup honey

1/4 cup cider vinegar

1 Tbsp. poppy seeds

3 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. minced onion

pinch coarse salt

2/3 cup vegetable oil

1 Tbsp. toasted sunflower seeds or toasted slivered almonds

  • Combine honey, vinegar, poppy seed, lemon juice, mustard, onion and salt. Gradually whisk oil.
  • Toss lettuce, broccoli, strawberries and pineapple in glass salad bowl. Dress lightly and toss. Top with toasted sunflower seeds or toasted slivered almonds.

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