Wednesday, March 23, 2011

French Toasted Bagels and Gravy

A few days back I whipped up these Grilled Cheese French Toasted Bagels and found the concept quite intriguing and begging for further exploration. Well, the moment came and I took another wack at the French Toasted Bagel and was not let down by the results.


For two bagels I whisked 2 Eggs, a splash of Water and some Cajun Seasoning. Dip the bagel halves in the egg mixture then throw onto a hot and oiled skillet. Let it cook on one side 2-3 minutes, then flip. (Perhaps, if you have greater patience or skill you'll feel they are well done at this point, I however always want them a little crisper and can't quite get the egg to cook all the way through) Throw the bagel halves onto a cookie sheet, top with your choice of ingredients - this round I went with slices of Bell Pepper and Onion. Bake in the oven for about 10 minutes. Meanwhile, prepare gravy on the stove top. I lucked out and had an abundance of broth left over from the Guinness Beef and Mushroom Stew so I just skimmed off about 3-4 ladels of broth and goodies, heat in a skillet, added flour and milk until I had the perfect consistency and viola - Gravy was ready! When bagels are finished in the oven simply top with Gravy and some grated Cheese, get your knife and fork ready and enjoy a hearty meal with your loved one!


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