Preparation Time: 20 minutes, plus 10 minutes for cooking eggs
Cook Time: 20 minutes
Serving: 10 pretzels (10 servings)
Ingredients:
Pretzels:
• 375 mL (1 1/2 cups) warm water (105º-115ºF/40º-56ºC)
• 5 mL (1 tsp) sugar
• 1 (1) envelope quick-rise yeast (2 ¼ tsp/11 mL)
• 1 L-1.25 L (4-5 cups) Robin Hood® Best for Bread Flour
• 5 mL (1 tsp) salt
Glaze:
• 1 (1) egg, beaten
• 50 mL (1/4 cup) Kosher or coarse salt
Eggs:
• 8 (8) nuggets Europe’s Best® Chef’s Spinach, frozen (optional)
• 8 (8) eggs
• 125 mL (1/2 cup) 2% Carnation® Evaporated Milk
• 125 mL (1/2 cup) cheddar cheese, grated (optional)
• 8 (8) slices cooked bacon (optional)
• vegetable spray for frying
Preparation:
1. Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
Pretzels:
2. Combine warm water and sugar. Add yeast and let stand until mixture bubbles up.
3. Combine yeast mixture, flour and salt to form dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet.
Glaze:
4. Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds.
5. Bake in preheated oven for 20-25 minutes, until golden brown.
Eggs:
6. Cook spinach according to package directions. Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese.
7. Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and/or tomato.