6 large eggs4 tablespoons water 1/2 teaspoon marjoram salt & pepper to taste 4 thick slices sourdough Saint Louis Bread 4 tablespoons butter 1 large onion, thinly sliced 1 large red or yellow bell pepper,thinly sliced 1 large green bell pepper, thinly sliced 1 cup sliced fresh mushrooms 2 cups ham, sliceed into 1/2 inch by 4 inch slices 8 thin slices provolone cheese 1 fresh tomato, seeded, peeled and diced
Whisk eggs, water, salt and pepper together in 9 x 13 dish. Add bread slices and let stand 1 minute. Turn bread over, let stand until egg mixture is absorbed, about 6-9 minutes. meanwhile, in large skillet, melt 2 tablespoons butter. Add peppers, onion and saute until soft, about 5 minutes. Add ham slices and mushrooms. Cook 3 minutes more until vegetables are browned. Season to taste. Remove pan from heat, but cover to keep warm while you prepare french toast. Melt the other 2 tablespoons butter on heavy griddle. Add bread and saute until browned and crusty about 5 minutes. Turn bread, top each bread slice with a slice of cheese. Cook ntil cheese melts and bottoms are browned. It may be necessary to cover skillet for a brief time to melt cheese. To serve, place French toast on plate and top with vegetables. Garnish with diced tomatoes.
Sue Stees, Saint Louis Bread
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
Newson6.com is proud to provide Oklahomans with timely and relevant news and
information, sharing the stories, pictures and loves of Oklahomans across our great state.