Brunch French Toast
1 package (3 ounce) cream cheese, softened
1 can (4 ounce) mushroom stems & pieces, drained
1 can (6 3/4 ounce) ham chunks, drained
1/2 teaspoon thyme
1/4 teaspoon garlic powder
8 slices firm white bread
1/2 cup milk
2 eggs, beaten
1 can (14 1/2 ounce) chopped Italian tomatoes
1/2 cup ripe olives, drained
2 teaspoon cornstarch
basil or parsley sprigs
Beat cream cheese until fluffy. Mix in mushrooms, ham, thyme & garlic
powder. Spread mixture on 4 slices bread; top with remaining bread
slices.
Mix eggs & milk in shallow bowl. Soak sandwiches in mixture, 30 seconds
on each side. Cook in greased skillet over medium heat until golden
brown.
While bread slices are cooking, mix tomatoes, olives & cornstarch in
pan. Heat to boil. Simmer covered until thick. Serve over sandwiches
with optional sprigs.
4 servings.
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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