Savory French Toast
Benedict with Crab
1. Poach or fry four of the eggs and prepare
sausage strips according to package.
2. In a small saucepan heat hollandaise,
crab and parsley over low heat until
warmed through. Cover to keep warm.
3. In a shallow dish whisk together
remaining two eggs, milk, garlic and
ground mustard. Season with salt and
pepper. Place slices of bread in the egg
mixture and let stand for 1 minute,
turning once halfway through.
4. In a large skillet or griddle, heat oil over
medium-high heat. Add soaked bread and
cook 3-4 minutes or until browned and
SERVES: 4
ACTIVE: 45 MIN TOTAL: 45 MIN
6 large eggs, divided
8 Johnsonville Original
Sausage Strips
14 cups jarred hollandaise sauce
1 6-oz. can white crab, drained
1 tbsp. chopped fresh parsley
12
cup whole milk
1 tsp. minced garlic
2 tsp. Schnucks ground mustard
4 slices crusty multigrain bread
2 tbsp. Schnucks olive oil
4 cup arugula
cup thinly sliced red onion
crispy, turning once halfway through.
5. To serve, divide French toast among
four plates; evenly top with cooked
sausage strips, prepared eggs, arugula and
onion. Drizzle with crab hollandaise sauce.
PER SERVING: CAL 663, FAT 51G (14G SAT. FAT),
CHOL 551MG, SODIUM 1836MG, CARB 18G (2G
FIBER, 3G SUGARS), PRO 31G
Seared Scallops with
Parmesan Green Peas
SERVES: 4
ACTIVE: 25 MIN - TOTAL: 25 MIN
22 cups frozen green peas
2 cup loosely packed fresh basil leaves
1 shallot, peeled and quartered
4 cup Schnucks grated or shredded
Parmesan cheese, divided
4 strips bacon, chopped into
V2-inch pieces
12 Ibs. sea scallops
1. Bring a large pot of salted water to a boil.
Add peas and cook 2-3 minutes or until
bright green. Set aside % cup of the peas.
2. In a blender or food processor, combine
the remaining 14 cup peas,
2 tablespoons of the Parmesan cheese and
salt and pepper to taste. Add 4-2 cup
water. Cover and blend until nearly smooth.
Pour into a bowl and stir in reserved peas.
3. In a large skillet cook the bacon over
the basil, shallot,
medium heat 4-6 minutes or until the fat is
Johnsonville
rendered and bacon is crisp. Remove bacon
and discard all but 2 tablespoons of the fat.
4. Return pan with reserved fat to stove over
medium-high heat. Once pan is hot, add
scallops and cook 1-2 minutes per side or
until crisp and opaque.
5. Divide the pea mixture among 4 plates
and evenly top with bacon, scallops and
remaining Parmesan cheese.
Anything bacon can do,
sausage can do better.
Offered in original and maple
varieties, Johnsonville
Sausage Strips are perfect
for putting a tasty twist on
your favorite bacon-
based recipes.
PER SERVING: CAL 324, FAT 14G (5G SAT. FAT),
CHOL 64MG, SODIUM 1131MG, CARB 18G (4G
FIBER, 5G SUGARS), PRO 31G
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