2 bunches of chives
60 mL (¼ cup) corn syrup
30 mL (2 tbsp) chicken broth
Toad in the Hole
4 thick slices of baguette bread
25 mL (1½ tbsp) butter
4 lettuce leaves
125 mL (½ cup) 10% or 33% cream
Salt and freshly ground pepper
Coarsely chop chives and place in blender. Add corn syrup and chicken broth. Puree until smooth. With a cookie cutter or small glass, cut a hole in each slice of baguette. Melt butter in a frying pan and brown bread on one side. Turn over and break an egg into each hole. Cook until egg white is firm. Arrange lettuce in centre of each serving plate and place egg and toast on top.
Drizzle chive sauce around plate, then cream. Salt and pepper, to taste.
To learn more about dairy and dairy products, visit bcdairy.ca
|SERVING SIZE: 4|