CARIBBEAN TOAST
5 eggs
3 ounces rum
2 ounces cream
1 medium can sliced peaches, liquid reserved
1/4 cup sugar
1 dash cinnamon
8 slices bread
Whip eggs and add 1 ounce rum with 1 ounce peach juice from can and cream. Place peach slices and remainder of juice and rum in small saucepan and bring to a boil. Add sugar and cinnamon and bring to a simmer stirring occasionally. Dip bread in egg mixture and place on a hot griddle, cook until lightly brown on each side and serve hot, pouring peach sauce proportionately over toast. Serves 4.
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