Chef Walter Staib For Dietz And Watson

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Recipes From Chef Walter Staib

French Toast
A Recipe by Chef Walter Staib

Serves 4

3 eggs, beaten
¼ cup milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
8 slices brioche bread
4 Dietz & Watson Breakfast Ham Fillets
Maple syrup, for serving

1. In a large bowl, mix beaten eggs with the milk, vanilla and cinnamon.
2. Dip a slice of bread into mixture then place on a heated griddle that has been sprayed with nonstick cooking spray.
3. Cook for 1-2 minutes on each side on medium / medium-high heat or until desired doneness.
4. To plate, place 1 slices of French toast on a plate, top with ham fillet and top with another piece of French toast.
5. Drizzle with maple syrup.

Scrapple Omelet
By Walter Staib

Serves One

2 tablespoon butter
3 extra large eggs
1 tablespoon milk
Pinch of salt and freshly ground white pepper
3 ounces Dietz & Watson® Scrapple, sliced

1. Heat a medium-sized skillet over high heat. Metl 1 tablespoon butter and add scrapple. Sear both sides until crunchy, but not too browned. Let cool and chop.
2. In a small bowl whisk together the eggs, milk, salt and pepper. Melt the butter in a 10-inch nonstick skillet over medium heat.
3. Pour in the egg mixture and tip the skillet to coat evenly with the egg.
4. As the eggs cook periodically tilt the skillet, lifting the cooked portion to allow the uncooked egg mixture to slide beneath.
5. Once the eggs are cooked, but the surface is still shiny, layer the scrapple over one half of the omelet.
6. Slide the omelet out of the pan, filling side first, onto a warm plate. While sliding the omelet out of the pen, lift up the pan to tip the plain side over the filling.