Cristina Cooks: Brioche French Toast With Asparagus and Orange Burre Blanc

*this recipe is adapted from Martha Stewart Living Omnimedia

French Toast Ingredients:
• 4 Large Eggs
• 1 Cup Heavy Cream • 1 Tsp Finely Grated Orange Zest • ½ Tsp Coarse Salt • ½ Tsp Freshly Ground Pepper • 4, 1-Inch Thick Slices of Brioche • 3 Tbls Unsalted Butter
Recipe:

1. Whisk together eggs, cream, zest, salt and pepper.
2. Pour into a 13X9 baking dish.
3. Add brioche and soak in egg mixture for 2min on each side.
4. Heat butter in a large skillit over medium-high heat.
5. Add brioche and cook for about 2min per side.
6. Remove from pan to serve.

Orange Buerre Blanc Ingredients:
• 1 ½ Cups Dry White Wine
• ½ Cup plus 2 Tablespoons Fresh Orange Juice • 2 Small Shallots, thinly sliced • ½ Cup Heavy Cream • 1 ½ Sticks Unsalted Butter, cubed • 1 Tsp finely grated orange zest • Coarse Salt • Freshly Ground Pepper
Recipe:

1. Bring wine, ½ cup orange juice and the shallots to a boil in a large skillet, stirring occasionally.
2. Reduce to 3 tlbs of liquid, about 10min.
3. Whisk in cream and cook until reduced by ¾, about 2min.
4. Add butter, 1 cube at a time and whisk after each addition.
5. Strain into heatproof bowl.
6. Whisk in remaining orange juice and orange zest.
7. Season with salt and pepper to test.
8. Cover to keep warm.

Asparagus Ingredients:
• 1 lb Asparagus, cut into 1-inch pieces
• 2 Tsp extra-virgin olive oil • Coarse Salt • Fresh Ground Pepper
Recipe:

1. Preheat oven to 475F.
2. Toss asparagus with oil.
3. Spread out on a baking sheet.
4. Season with salt and pepper.
5. Roast until golden, about 8min.

Poached Egg Ingredients:
• 2 Tablespoons White Wine Vinegar
• Eggs • 2½-3 Cups of Water
Recipe:

1. In a shallow saucepan, bring 2½-3 cups of water to a simmer.
2. Add white wine vinegar.
3. Crack eggs, one at a time, into a small cup and gently place in simmering water.
4. Do not allow the water to come to a boil.
5. Spoon warm water over the eggs as they simmer to firm up the egg white around the yolk.
6. Simmer for 2 min for runny yolks.
7. Remove eggs from water with a slotted spoon and gently dry on paper towel.

* We are serving this dish with prosciutto and gruyere cheese. Get more great recipes from Cristina at: www.cristinaferrarecooks.com.