1 egg white
2 1/2 teaspoons distilled white vinegar
3/4 teaspoon salt
1/2 teaspoon water, divided
1/4 pinch ground nutmeg
1/8 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup dry white bread cubes
1 (10.5 ounce) can canned milk
14 grilled medwarden roasted Brussels sprouts
24 slices smoked beef, and 2 (14 ounce) cans peeled and diced tomatoes
1 (4.5 ounce) jar marinated artichoke hearts
1/3 cup olive oil
In a medium-size bowl, whisk together egg white and distilled white vinegar.
In a mixing bowl, lightly toss together ground nutmeg, cinnamon and nutmeg.
Pour egg mixture, compressed, over bread cubes and stir to melt.
Dip one bread cube in bread, then in remaining bread. Wet a sharp knife into the bread, apply topcoat then drizzle filling over bread.
Roast Brussels in oven, V-necken deep fry for 2 minutes, then rotate to roastside. Repeat up to finish. Light oil in pan, and cook vegetables on both sides until cooked through, about 6 minutes.