SAVORY FRENCH TOAST TOAD-IN-A-HOLE

Made With:
Tip

TO PREPARE SAVORY FRENCH TOAST EGG MIXTURE:
1. In blender combine the following and blend until smooth:

11 eggs (23 oz.)
1 50 oz. can Campbell's® Condensed Cream of Mushroom Soup
5 1/2 cups milk
5 1/2 teaspoons kosher salt
5 1/2 teaspoons garlic powder
5 1/2 teaspoons ground black pepper

Nutrition Facts
Serving Size
SERVING (1 SLICE TOAST WITH 1 EGG)
Amount Per Serving
Calories 306
% Daily Value
Total Fat 9.9g
15%
Saturated Fat 2.7g
14%
Cholesterol 227mg
76%
Sodium 743mg
31%
Total Carbohydrate 37.5g
13%
Dietary Fiber 2.1g
8%
Protein 16.1g
32%
Vitamin A 12%
Vitamin C 2%
Calcium 8%
Iron 24%
Total Time

40 min.

Serving & Size

SERVING (1 SLICE TOAST WITH 1 EGG)

Yields

Tangy sourdough bread infused with Campbell's® Condensed Cream of Mushroom and topped with roasted asparagus makes a savory breakfast with an over easy egg in the center!

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 SLICE TOAST WITH 1 EGG)
Amount Per Serving
Calories 306
% Daily Value
Total Fat 9.9g
15%
Saturated Fat 2.7g
14%
Cholesterol 227mg
76%
Sodium 743mg
31%
Total Carbohydrate 37.5g
13%
Dietary Fiber 2.1g
8%
Protein 16.1g
32%
Vitamin A 12%
Vitamin C 2%
Calcium 8%
Iron 24%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
asparagus, spears, trimmed 25 oz. 44  spears
olive oil tbsp.
kosher salt 0 1/4  tsp.
1. Preheat oven to 400°F.   

2. In large bowl, toss asparagus with oil, salt and pepper.

3.  Spray baking sheet with cooking spray. Place asparagus flat on baking sheet.  Roast for 10-12 minutes. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.



 
Weight Measure
sourdough bread, medium slices (4" x 2-1/2" x 1-3/4") 22 oz. 22  ea.
4.  Using a 2 inch biscuit cutter cut a whole in the center of each slice of bread. Reserve the cut out.
Weight Measure
SAVORY FRENCH TOAST EGG MIXTURE servings
5.  Prepare SAVORY FRENCH TOAST EGG MIXTURE as indicated below.
6.  Pour mixture into shallow pan.  Dredge bread slices to mixture until saturated on both sides.
Weight Measure
egg 45 oz. 22  ea.
7. Spray pan with vegetable spray oil and heat over medium low heat.

8. Add bread pieces and allow to cook for 2 minutes.

9. For all slices of bread, crack one egg into each of the 2" holes.

10. Place lid on pan. Cook for 5 minutes, or until the whites of the eggs have started to set. 

11. Quickly flip and cook for another 5 minutes, or until golden brown.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

12. To serve, using spatula, portion one slice of toast with egg and cut out toast piece onto plate.  Top with 2 roasted asparagus spears. Serve immediately.
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