WHAT IF: Potluck Deviled Egg Bar for Easter brunch?!
French Toast Deviled Eggs
Serve with mimosas for maximum brunchiness.
Recipe from D'Lish Deviled Eggs
Makes 24
INGREDIENTS
1 dozen 12-minute hard-cooked eggs
For the filling
2 tablespoons mayonnaise
1/4 cup sour cream
1 tablespoon real maple syrup
1/4 teaspoon salt
1/4 cup cooked, crumbled, breakfast sausage (about 2 ounces uncooked)
Topping
24 Petit French Toast pieces (recipe follows)
1 tablespoon real maple syrup
24 very tiny half-slices of strawberry (optional)
PREPARATION
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, maple syrup, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the breakfast sausage. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with 1 piece of French toast and 1/8 teaspoon of maple syrup. Add a small piece of strawberry, if desired.
How to Make the Petit French Toast
Makes 24 pieces
INGREDIENTS
1 1/2 slices white bread
1 egg
1 tablespoon milk
2 teaspoons sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
PREPARATION
Cut the crust off the bread. Cut the whole slice into sixteen equal-sized squares, and the half-slice into eight. You should have two dozen tiny squares.
In a small bowl, whisk together the egg, milk, sugar, and spices.
Pour the egg mixture into a shallow pan or pie dish. Lay the bread squares on the egg mixture, then flip them over to coat well and absorb the egg mixture.
Meanwhile, heat a 10-inch nonstick sauté pan over medium heat. Spray with pan spray. Lay in the French toast pieces and cook for about 1 minute until light golden. Flip, and cook for about 1 more minute. Transfer to a plate or rack until ready to use. If making ahead, refrigerate, then bring to room temperature before garnishing the eggs.
Dirty Martini Deviled Eggs
For a "dirtier" flavor, before filling, place the halved egg whites cut side down in a shallow dish with 2 tablespoons of gin mixed with 1/4 cup of olive brine. Let soak for 1 to 2 hours, refrigerated.
