As a mother, I try to take advantage of everything I can on Mother’s Day. Truth is, my husband and son are pretty good to me every day, so it’s almost difficult for them to go above and beyond. My husband makes my coffee every morning (probably because he knows how grumpy I am without it), and my son keeps a pretty tidy house when he’s asked to help out.
So, what do I want on Mother’s Day?! FOOD! I’m always in the kitchen cooking. I’m always trying to take care of myself, cut calories, lose weight and please people. So, on this special Sunday, I want a care-free, delicious, flavorful, calorie-laden, carb-loaded brunch with the champagne bubbles and everything! I’m guessing I’m not the only one, so today I’m sharing a recipe using the Beefer that will please even the pickiest of mothers!
- 1 loaf of freshly baked Italian bread, sliced thick
- 4 tbsp. Melted butter
- 1/4 tsp. Garlic powder
- 1/4 tsp. Salt
- 4 oz. thinly sliced prosciutto
- 8 oz. Alfredo sauce
- 8 oz. shredded Italian blend cheese
- 2 large eggs
- Heat the Beefer to high heat.
- In a small mixing bowl, whisk together the melted butter, garlic powder and salt.
- Slice the Italian bread into 1” thick slices. Brush the melted butter mixture onto four slices and place them on a Beefer Gastro Tray, two at a time. Toast them in the middle of the beefer for about 1 minute on each side. Remove them from the Beefer and allow them to cool before handling.
- Brush the bread slices with Alfredo sauce and sprinkle them with cheese. Top two of the slices with a few slices of prosciutto. On the other two slices, use a drinking glass or biscuit cutter to cut a hole into the center of the bread. Place the hollowed out bread slices on top of the prosciutto topped slices and place both sandwiches onto a Beefer Gastro Tray. Crack an egg into the center of the hollowed out bread slices.
- Place the Gastro Tray with the sandwiches onto the center rack of the Beefer. Place a second empty Gastro tray, upside down, onto the level above the center to create a heat deflector for the eggs. Cook in the Beefer infrared grill for about 11 minutes, until the egg is cooked through.
- Remove from the heat and transfer to a serving dish. The egg may look over cooked on top, but should still be perfectly runny when cut open. Serve while still warm.
I began by simply brushing the sliced bread with some melted butter, garlic powder and salt. I lightly toasted the bread in the Beefer for just a minute or two, so they’re nice and crispy. Next the bread was brushed with Alfredo sauce and topped them with cheese. One of the slices was topped with prosciutto. The second slice got a hole in the center:
The slice with the hole in the center went on top of the first slice, and got an egg cracked into it. I topped it with more Alfredo, more cheese and then the whole thing went into the Beefer grill once again until the egg was cooked through. When it came out, the egg looked almost over cooked on top, but when I cut it open….it was yolk bliss!
So how do you eat it? Do you pick it up and take a bite or do you use a fork? Is it breakfast? Lunch? Brunch? The answer is yes, because it’s Mother’s Day. It’s whatever we want it to be. It’s breakfast Sammy brunch-y bliss. Get a fork or get your fingers dirty, but please don’t forget the bubbles!