Melva's French Toast With Chocolate Syrup

Melva says:

Before popping the eggs in the oven I prepare the meats and the French Toast.  I use the French Bread sliced thick and soaked in a mixture of whipped eggs, cream, milk, sugar, cinnamon, and vanilla.

The first thing I prepare is our infamous family tradition chocolate syrup.  This is a light milk chocolate or darker if I'm in the mood, with a pinch of cinnamon. 

What you will need for the chocolate syrup:

2 Cups of sugar

½ Cup of flour

1/3 Cup of Hershey’s Cocoa (no sugar, baking cocoa) Use ½ Cup if you want it darker.

½  Teaspoon of Cinnamon

Pinch of salt

Stir the dry ingredients very well getting all the lumps out

Add ½ Cup of water and stir well

Add 2 Cups of whole milk and stir well.

Set the pan on Medium Heat.  Stir occasionally for Five Minutes while it is getting hot.

After 5 minutes you will need to stir constantly for the next 5 minutes or so.  (It will start to stick to the bottom of the pan like when you are cooking a pudding)  Once it is creamy (not thick) remove from heat add 1 tsp. of vanilla and a tsp. of butter.  

They also love fresh fruits so I make fresh pineapple, mango, strawberries and kiwi  and anything in season fruit salad and of course some Mimosa’s when we’re celebrating. 

 Enjoy!

Melva Hess' Baked Eggs With Grand Marnier!

From Melva Hess:

This is so exciting I can hardly believe it!

I use a Teflon coated muffin pan which holds one egg perfectly but I also use large eggs.  I oil the muffin pans generously and they lift out easy with a spoon and great presentation on a pretty dish.  I just sprinkle the eggs with salt and pepper and drizzle ½ tsp. of Grand Marnier over the top.  It takes about 10 minutes on 350 degrees.  Just until the whites set.  

Our men our meat eaters so I usually cook bacon and sausage on the side.