Servings: 3 people
Ingredients
- 2/3 cup Heavy Cream (Milk or Half & Half will also work)
- 1/4 tsp Cinnamon
- 1 tbsp Vanilla Extract
- 2 Eggs
- 1/2 Loaf of French Bread Sliced (Texas Toast can be used as a substitute)
- 2 tbsp Butter
Instructions
- Pre heat your Coyote flat top grill by turning the burners on to low.
- Mix cream, cinnamon, vanilla extract, and eggs together.
- Slice bread into 1-inch slices.
- Melt butter on flat top surface.
- Dip bread in mixture coating both sides and place on flat top surface.
- Flip bread after approximately 2 to 3 minutes and cook other side for another2 to 3 minutes.
- Once toast is golden brown on both sides remove from flat top.
- Top with syrup or powder sugar and serve immediately.
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Servings: 1 people
Ingredients
Homemade Dressing
- 1/4 cup Mayonnaise
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Worcestershire Sauce
- 1 tbsp Anchovy Paste (optional)
- 1 tbsp Dijon Mustard
- 1 Garlic Clove Minced
- Salt & pepper to taste
Fried Capers
- 2 tbsp Capers
- 1/4 cup Olive Oil
Lettuce
- 1 Romaine Lettuce
Instructions
Homemade Dressing
- Mix all ingredients together and set aside in refrigerator.
Fried Capers
- Heat oil over medium heat.
- Drop one caper in oil. When it starts bubbling, add remaining capers and fry for a minute.
- Remove to paper towel with slotted spoon. Reserve oil.
Grilled Romaine
- Heat grill to medium/medium high.
- Cut a large Romaine heart in half, leaving bottom on the keep leaves together.
- Rinse Romaine halve sand drain on paper towels cut side down until dry. Drizzle cut side of Romaine with reserved caper oil.
- With tongs, place lettuce on grill cut side down. Keep a close eye on lettuce and flip over once browned with grill marks. Remove Romaine from grill when both sides are grilled.
- Place grilled lettuce, cut side up, on serving platter.Drizzle with reserved dressing, Parmesan cheese and cooled capers. The capersgive a salty umami flavor so I omit the anchovy paste in my dressing. Â
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