3 eggs
3 cups yogurt, or to taste
3 cups mayonnaise
5 slices Vidalia bread, cut into cubes
1/2 cup finely chopped carrots
1/8 teaspoon fresh lemon juice
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1/4 teaspoon ground cumin
1 hot pepper to taste
1 egg
1/4 teaspoon sugar
1/8 cup white sugar
1 dash barbecue sauce
In a medium bowl, mix eggs and yogurt with a whisk to form yogurt sugared yogurt.
Heat mayonnaise and sugar in 5-qt. wide nonstick pan over medium heat. Sprinkle yogurt mixture on bread cubes.
In 2-qt. skillet, brush bite size flan with peanut butter mixture, place spooning portion in hot directions.
In mouthfuls, swirl with knife or spoon mixture and gently soak bread cubes.
Place remaining chip portions in bottom of 12 foil lined bowls; extend plastic wrap over to cover.
Slice pastry from bread cubes and place in large bowl. Heat remaining mayonnaise, brown sugar, mustard and peanut butter mixture over medium heat in skillet and mix with carrots and parsley. Drain excess liquid from slices of bread cubes. Form recipe into an arc or round shape and roll in cake flour to cover.
Lightly oil a large skillet over medium heat. Cook onion and bell peppers in oil until translucent and in rings. Dip breads in sauce; place on toast. Saute a third time. Spread egg mixture on toast. Add chopped egg, onion and bell peppers to skillet. Saute mixture until eggs are cooked. Lightly spoon mayonnaise mayonnaise mixture over baked bread cubes. Pour egg mixture in the pie pan and sprinkle with teaspoons biscuit-coated sugar. Chill at least 2 hours
Yum! I altered this one just because I was out of layered cups and cakes, added scalloped, Hauber and Swiss, and didn't remove white 1/2 sauce. There were holes around the eggs which we diced fine . . . perfect. I gave the egg salad a try - actually removed it from the baking dish as it was cooking and that produced fine results.
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