A soft-boiled egg nestled inside mashed potatoes blended with Gruyere cheese and wilted spinach. All stuffed between two slices of French toast. Finished with a ladle of hollandaise sauce, crispy prosciutto, and a dusting of smoked paprika.
Ingredients
48 slices Brioche Bread, sliced
12 cups Heavy Cream
36 eggs Large Eggs
12 cups Potato Flakes, dehydrated
1.5 cups Canola Oil
12 cups Mashed Potatoes
6 cups Gruyere Cheese, coarsely grated
24 cups Baby Spinach, raw
6 cusp Hollandaise Sauce
24 each Prosciutto, sliced, baked until Crispy
2 Tablespoons Smoked Paprika
Preparation
Prep Time: 60min | Cook Time: 10min
In a saucepot, mix hot mashed potatoes and Gruyere cheese until cheese has melted. Set aside, hold hot.
In a saute pan on med-high heat, wilt baby spinach. Set aside.
Make French toast batter by whisking heavy cream and 12 eggs in a mixing bowl.
Dip each slice of brioche bread in egg mixture until fully submerged, then coat each slice with dehydrated potato flakes.
Griddle crusted brioche bread on both sides until golden brown.
Assemble each stuffed French toast in the following order:
1 slice French toast
½ cup Gruyere mashed potatoes (make a well in the middle of the mash)
1 poached egg (in mashed potato well)
½ cup wilted baby spinach
1 slice French toast
¼ cup hollandaise sauce drizzle
1 crispy prosciutto nest
¼ teaspoon smoked paprika dusting
7. Serve immediately.
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