Egg nog french toast & Holiday leftover frittata

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Egg Nog French Toast
2 cups eggnog
1 Egg
fresh nutmeg
Bread, sliced
2 Tbsp. butter
Tangelo segments from 2 tangelos

Whisk the egg into the egg nog
Dip the bread into the Egg nog.
Melt butter in a well-seasoned skillet.
Cook the toast in the the skillet until golden brown on both sides.
Top with grated nutmeg. Tangelo syrup and fresh tangelo

Winter Citrus Syrup
2 cups fresh tangelo juice
Water 2 Tbsp.
Tangelo zest from 1 tangelo
1 ea. cinnamon stick
¼ cup honey
1.5 cups sugar

In a stainless steel pot combine all ingredients.
Bring up to a simmer over medium heat.
Lower heat and allow to steep slowly for 20 minutes.
Remove cinnamon stick from syrup
Enjoy over French toast

6 ea. eggs
3 ea. egg yolks
2 Tbsp. milk
Left over holiday dinner:
Green beans
Roasted potatoes
Salad greens
3 Tbsp. butter
¼ cup cheese any you like

Whisk together eggs, yolks and milk.
Season with salt and pepper
In a well seasoned pan sauté Christmas dinner left over’s until hot in a Tbsp. of  butter.
Add the remaining butter and coat the pan well
Pour the eggs over the Christmas leftovers.
Add in the cheese and stir well
Place the sauté pan in an oven at 300 degrees and bake until firm in the middle
Place a plate over the pan and invert to remove Frittata.