Hot Soft Pretzels and Eggs
Ingredients
- 1 1/2 cups warm water (105-115F)
- 1 tsap. sugar
- 1 (2 1/4 teaspoon) envelope fast rise yeast
- 4 -5 cups best for bread flour
- egg, beaten
- 1/4 cup sesame seeds
- 1 teaspoon kosher salt
- 8 nuggets europes best chef’s spinach, frozen
- 8 eggs
- 1/2 cup Carnation Evaporated Milk, - 2%
- 1/2 cup cheddar cheese, grated
- 8 slices cooked bacon
- lettuce and tomatoes (optional)
- vegetables, spray (for frying)
Instructions
- Preheat oven to 425°F Line a baking sheet with parchment paper.
- PRETZELS:.
- Combine warm water and sugar. Add yeast and let stand until mixture bubbles up.
- Combine yeast mixture, flour and salt to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet.
- GLAZE:.
- Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds.
- Bake in preheated oven for 20-25 minutes, or until golden brown.
- EGGS:.
- Cook spinach according to package directions, Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese.
- Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and tomato.
