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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Classic fluted tin for brioche à tête — traditional French shape
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Controlled pour dispenser — drizzle olive oil without glugging
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Classic fluted tin for brioche à tête — traditional French shape
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preheat oven to 450 degrees f. stir together oil & garlic, then using a pastry brush, brush one side of each bread slice with the oil mixture. place bread slices on a baking sheet & bake about 10 minutes or until tops of bread slices are golden brown. meanwhile, in medium bowl, toss together eggs, apple, walnuts & salad dressing. top each toasted bread slice with some of the egg mixture, then serve immediately.