Hot Soft Pretzels And Eggs

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 1 1/2 cups warm water (105-115f)
• 1 tsap. sugar
• 1 (2 1/4 teaspoon) envelope fast rise yeast
• 4 -5 cups best for bread flour
• egg, beaten
• 1/4 cup sesame seeds
• 1 teaspoon kosher salt
• 8 nuggets europes best chef's spinach, frozen
• 8 eggs
• 1/2 cup carnation evaporated milk, - 2%
• 1/2 cup cheddar cheese, grated
• 8 slices cooked bacon
• lettuce and tomato (optional)
• vegetables, spray (for frying)

Recipe

• 1 preheat oven to 425°f line a baking sheet with parchment paper.
• 2 pretzels:.
• 3 combine warm water and sugar. add yeast and let stand until mixture bubbles up.
• 4 combine yeast mixture, flour and salt to form a 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.
• 5 glaze:.
• 6 carefully brush pretzels with egg. sprinkle with salt and sesame seeds.
• 7 bake in preheated oven for 20-25 minutes, or until golden brown.
• 8 eggs:.
• 9 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.
• 10 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 tomato.