Red Velvet French Toast with Vanilla Bean Cheesecake Filling
No bake cheesecake in a delicious sandwich of red velvet French toast... What's not to love? Perfect...
1/2 cup long grain rice, cooked
1 McLean's Run Open Range egg, lightly beaten
2 teaspoons olive oil
1 small onion, finely chopped
75g button mushrooms, sliced
50g baby spinach leaves, shredded
100g reduced fat feta, crumbled
250g pumpkin, cut into 2cm cubes and steamed
4 eggs, extra, lightly beaten
6 cherry tomatoes, halved
Salad, to serve
Preheat the oven to 180°C and lightly grease a 23cm pie dish. Combine the rice and
egg and using the back of a spoon, smooth into the pie dish. Bake for 20 minutes.
Heat the oil in a large deep frying pan and cook the onion for 3 minutes, then add the
mushrooms and cook for another 3 minutes, until soft. Add the spinach and stir
through until wilted slightly.
Arrange half the feta into the pie shell, and top with the pumpkin. Spread the onion
mixture over the top, then the remaining feta. Pour the eggs over, and nestle the
tomatoes, cut side up, into the filling. Bake for 45 minutes, until set and golden.
Stand for 5 minutes before cutting into wedges to serve.
Recipe and photo courtesy of McLean's Run, Australian open range egg farmers since 1959. For more information, go to http://www.mcleansrun.com.au/eggs/