Back to the Table with Chef Bud – Breakfast La Angelina

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Back_to_the_Table_with_Chef_Bud___Breakf_0_20190429115900

BREAKFAST LA ANGELINA

INGREDIENTS:

  • 1 EA FRENCH BREAD LOAF, SPLIT AND CUT INTO QUARTERS
  • 1/4 C MELTED BUTTER
  • 1/2 TSPN GARLIC, MINCED
  • 1/2 C SMOKED CHEDDAR CHEESE, SHREDDED
  • 1 1/2 C HEAVY CREAM
  • 1 EA MEDIUM SWEET ONION, SLICED THIN
  • 2 TBLSPN CHILE WHITE BALSAMIC, AMARILLO GRAPE AND OLIVE
  • 12 EA ASPARAGUS, BLANCHED
  • 8 SLICES JALAPENO BACON, COOKED
  • 1 EA RED BELL PEPPER, ROASTED AND SEEDED
  • 4 EA EGGS

PREPARATION:

1. HEAT 2 QUARTS OF WATER AND BRING TO A BOIL. 

2. ADD ASPARAGUS AND LET COOK FOR 3 MIN. 

3. REMOVE FROM THE BOILING WATER, AND PLACE IN AN ICE BATH OR COLD RUNNING WATER. SET ASIDE.

4. ADD WHITE BALSAMIC TO A SAUTE PAN HEATED TO MEDIUM HIGH. 

5. ADD 1 TBLSPN OF BUTTER, AND THE ONIONS, MOVING OCCASIONALLY LET THE SLICED ONIONS SAUTE. 

6. LET THE ONIONS COOK UNTIL BROWN AND CARAMELIZED WELL.

7. IN A SMALL PAN, OVER MEDIUM HIGH HEAT, WARM THE HEAVY CREAM. 

8. WHEN WARM, CONSOLIDATE THE SMOKED CHEDDAR AND WHIP TILL SMOOTH AND THICKENS. SET ASIDE.

9. ADD THE GARLIC TO THE MELTED BUTTER AND COMBINE. 

10. WARM A SAUTE PAN OVER MEDIUM HIGH HEAT. BRUSH FRENCH LOAF PIECES WITH GARLIC BUTTER AND TOAST IN THE SAUTE PAN.

PLACE LOAF PIECES ON A PLATE, TOP WITH ROASTED RED BELL PEPPER, THEN BACON SLICES, FOLLOWED BY BLANCHED ASPARAGUS. TOP THE ASPARAGUS WITH CARAMELIZED ONIONS. LADLE THE CHEESE SAUCE OVER THE SANDWICH, TOP EACH SANDWICH WITH AND EGG COOKED TO YOUR LIKING. SCRAMBLED, SUNNY SIDE UP OR OVER EASY, NOTHING TOPS OFF A SANDWICH FOR BREAKFAST BETTER THAN AN EGG! ENJOY THIS SANDWICH BACK TO YOUR TABLE, A LITTLE PIECE OF FRANCE AT YOUR TABLE! INSPIRED BY OUR GOOD FRIEND MORNING ANCHOR ANGELINA PEREZ! ENJOY!

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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