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Denver French Toast

Thursday, January 01, 2004
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.
Nutrition Facts:
Sue Stees, Saint Louis Bread
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