3 cups amaranth
1 package instant American cheese spread
1 package instant and unflavored gelatin
1/2 cup milk
2 eggs
2 teaspoons vanilla extract
6 slices bacon
2 slices breakfast bread
1/2 onion, sliced
Preheat the broiler and lightly grease a large skillet.
Place the amaranth in the hot pan, and cook over medium heat until tender. Let cool for about 10 minutes.
Make the cheese spread: In a mixing bowl, beat the amaranth cream until smooth. Mix in the eggs, one at a time, stirring well after each addition. Next, stir in the milk and vanilla extract; set aside.
Spread the bacon slices by spreading the filling onto 10 slices of toast. Place bacon slices evenly over the eggs, then slice onion onto each slice. Repeat with bacon and onion slices. Place two slices of toast each onto each serving plate, sandwiching around the edges of the amaranth.
Bake uncovered until bacon strips are golden brown, about 5 minutes. Serve hot over fried eggs.
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