Toast au Gratin. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Mound the cauliflower mixture evenly on each toast and dust with paprika.
Gratin the toast until a golden crust forms and serve immediately. The recipe for scallops au gratin on very tasty peppers from La Gabinoteca restaurantIt is an excellent appetizer and a great way to start a dinner, if taken as an entree. All omelets may be prepared with egg whites upon request. You can cook Toast au Gratin using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Toast au Gratin
- It's 2 sheet of toast bread (1.5-2 cm thick).
- It's 2 pack of Powder type of instant soup (Recommend Corn soup or Potage soup).
- You need Half of the normal amount of hot water.
- Prepare 1 tbsp of Milk.
- You need 2 sheet of Bacon or Ham.
- Prepare 2 sheet of Sliced Cheese.
BRUNCH FAVORITES EGGS BENEDICT Served with choice of steamed asparagus or potatoes au gratin. BRUNCH COCKTAILS + LIBATIONS BRUNCH SOUPS Corn Chowder + Lump Crab with a hint of bacon h Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. To make gratin dauphinoise without cream, first peel and slice potatoes into thin, ⅛ inch slices. Combine the potatoes with butter, salt, pepper, and garlic powder to taste.
Toast au Gratin instructions
- Cut the toast bread into a bite size that is easy to eat. Put it in a heal resister bowl..
- Cut the bacon (or Ham) into 1 cm width and place on the bread..
- Melt the instant soup with half the amount of hot water on the package and add 1 tbsp milk. Mix it well and sprinkle on the bread..
- Tear the sliced cheese and place it on the bread. Bake for 5-7 minutes in an toaster..
Then, layer them in a greased pan with finely grated gruyere cheese. To make the sauce, bring milk to a boil and stir in thyme, bay leaf, and nutmeg. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Serve with asparagus tips and Crispy Potatoes au Gratin. Baguette, cream, eggs, maple syrup and spices.
