Pasta Carbonara for Two
1/2 c Heavy Cream
2-3 Tbsp Grated Parmesan Cheese
1/2 c Cubed Ham
1/4 c Mushrooms
1/4 c Peas
1. Boil water and cook the spaghetti to al dente (or desired tenderness)
2. While the pasta cooks saute the mushrooms. Add the ham. I used left over ham from Easter which worked perfectly. I added the frozen peas and cooked till all were warm.
3. Drain the pasta and toss with the veggies & meat. Then add the cream and parmesan cheese.
4. Split the pasta between two bowls. Crack each egg (as close to the tip as possible). Pour most of the egg white out keeping the yolk in tact inside the bottom half of the shell. Place on top of the pasta in each bowl. When the meal is served, pour the egg out and mix well.
Banana Stuffed French Toast
I made a couple large brunches this weekend and this was by far the highlight of each. I of course accompanied it with my Sausage Gravy and cheesy eggs.
- 1/2 cup pancake mix
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/2 cup sugar
- 6 eggs
- 1/2 cup chopped walnuts
- 1 1/2 cups brown sugar
- 3 ripe bananas, sliced and mashed
- 1 large (1 1/2 to 2-pound) loaf unsliced French bread
- About 2 cups crushed crunchy corn cereal (recommended: Corn Flakes)
In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes.
In a medium bowl, mix together walnuts, brown sugar, and banana slices.
Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up. ***For those of you like me and you don't understand how to slice the bread this way here is what I did: starting at the very end slice the bread with a bread knife. Keep the bread horizontal to the counter. Only slice about 2-3 inches wide. Now, move the knife to the top of the loaf and cut 1 inch thick slices.
Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed.
Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter. I used a panini maker/griddler and just used some cooking spray.
Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice. Serve with strawberries, warm syrup and powder sugar.
***Recipe found on Food Network (courtesy of Busick Court Restaurant) - I made a few modifications