Hot Soft Pretzels and Eggs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a very good breakfast meal, and one that all will enjoy I'm sure - Ingredients:
1 1/2 cups warm water (105-115f) |
1 tsap. sugar |
1 (2 1/4 teaspoon) envelope fast rise yeast |
4 -5 cups best for bread flour |
egg, beaten |
1/4 cup sesame seeds |
1 teaspoon kosher salt |
8 nuggets europes best chef's spinach, frozen |
8 eggs |
1/2 cup carnation evaporated milk, - 2 |
1/2 cup cheddar cheese, grated |
8 slices cooked bacon |
lettuce and tomato (optional) |
vegetables, spray (for frying) |
Directions:
1. Preheat oven to 425°F Line a baking sheet with parchment paper.
2. PRETZELS:.
3. Combine warm water and sugar. Add yeast and let stand until mixture bubbles up.
4. Combine yeast mixture, flour and salt to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet.
5. GLAZE:.
6. Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds.
7. Bake in preheated oven for 20-25 minutes, or until golden brown.
8. EGGS:.
9. Cook spinach according to package directions, Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese.
10. Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and tomato.
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