Ingredients
3 large eggs
1/4 cup light cream or milk
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tbsp ground cinnamon
1/2 tsp vanilla extract
1 loaf Challah Breaf
1/2 stick butter
1/4 cup confectionery sugar
1 maple syrup
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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put eggs, cream, nutmeg, cloves, cinnamon, and vanilla in a bowl large enough to fit slices of bread in. beat or whisk all the ingredients together. slice the challah bread to desire thickness and place in the bowl with the egg mixture soak on each side for the mixture to seep into the bread. then toast on preheated griddle or fry. pan that had been buttered so the toast doesn't stick. cook on both sides till golden brown. place on plate and add a pat of butter while still warm and stack like pancakes. sprinkle with confectionery sugar and serve while still warm. you may also serve with maple syrup.