Main Dishes

Tomato Parmesan Pain Perdu with Poached Eggs and Rarebit Sauce

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This savory pain perdu (French toast) is the base of this interesting type of eggs benedict. The sharp rarebit sauce on top is the perfect finishing touch!

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12 slices French bread, day old
1/2 cup fat free half and half
1 cup egg substitute
2 tablespoons tomato paste
1/3 cup Parmesan cheese, grated
2 teaspoons garlic salt, divided
1 teaspoon black pepper, divided
3 tablespoons margarine
1 cup skim milk
1/2 cup fat free half and half
1/2 cup stout beer
2 tablespoons cornstarch
4 ounces extra sharp 2% cheddar cheese, shredded
8 large eggs
1 tablespoon tarragon vinegar
Preheat oven to 200. Place the bread slices in the bottom of a casserole dish. Combine next four ingredients (half and half through Parmesan cheese). Add 1 teaspoon garlic salt and 1/2 teaspoon black...
See the full directions on my site
Nutritions

Calories
556

Sodium
1087mg
45% DV

Fat
19g
29% DV

Protein
33g
66% DV

Carbs
70g
23% DV

Fiber
4g
19% DV

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
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  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
    See the full directions on my site
Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV