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Rib Room's Easter Menu by Executive Chef Tom Wolfe

Pain Purdue “One Eye Jack”

STEEN'S CANE SYRUP CRÈME FRAICHE

1C Sour Cream (or Home Made Crème Fraiche)

2oz Plain Yogurt

1/3 C Steen's Cane Syrup

In a stainless steel mixing bowl combine all of the ingredients above and whisk together until completely blended.

You can make your own crème Fraiche using the following recipe:

Home Made Crème Fraiche:

1/8 cup Buttermilk

1 qt Heavy cream

1. Mix thoroughly in a stainless steel mixing bowl and allow to sit in a warm area of the kitchen for approximately 14 hours.

2. Scoop the “Curd” / Solids from the original bowl into a clean stainless steel bowl on the following day leaving the “Whey” / Water to remain

3. Refrigerate after chilling completely. Chill by placing the mixing bowl of the solids on top of another larger mixing bowl with ice in it. Stir until the crème fraiche is cold.

PAIN PERDU BATTER

6 each Whole eggs

1/3 cup Cream

3 oz Orange juice

to taste Salt and black pepper

3 Tbl Granulated Sugar

2 tsp Cinnamon

2tsp Nutmeg

1. In a separate mixing bowl combine the dry spices and blend thoroughly.

2. Then, Whisk the eggs, cream and Orange Juice together until smooth.

3. Slowly add the dry spice mix while whisking, into the egg mixture until it is completely smooth with no lumps.

Pain Purdue “One Eye Jack”

Preparation:

Pre-heat a large non stick sauté pan on a medium fire and melt 2 tsp of butter. After soaking sliced white bread in the Pain Purdue Batter for a few minutes, place the soaked bread in the heated pan with the melted butter and cook for roughly 2 to 3 minutes or until desired color is achieved. Flip and repeat starting with adding the butter and toast until desired Golden color is achieved.

With a 2 inch in diameter cookie cutter, cut a hole in one of the pieces of French bread and reserve on the side. Place the other piece of French bread down onto the plate and layer with three thin slices of Mortadella or your favorite breakfast ham or sausage.

Top the Mortadella with a sunny side up, Pan fried yard egg and place the French toast with the hole cut out of it, over the fried egg, just to expose the sunny side up “Egg Yolk” so it is peeking thru the top of the breakfast sandwich.

Garnish with a dollop of the Steen's Cane Syrup Crème Fraiche and powder sugar.

Serve immediately and Enjoy!

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