Romantic Christmas Champagne Brunch for two

On the Menu
French toast Panettone and Smoked salmon and Caviar

4  Eggs
1 cup fat free milk
1 teaspoon vanilla
1 teaspoon cognac
Butter
two thick slices of Italian Pannetonne
powdered sugar
Maple syrup
Smoke salmon & Caviar

Pre-heat the oven to 450 degrees.  Place a griddle in the oven and leave until it reaches the desired temperature.
Special Equipment: Griddle -

In a shallow pan whisk eggs, milk, vanilla and cognac until well blended.  Cut the two rounds of panettone in quarters.  Soak  the panetonne in the egg mixture, and quickly turn and soak the other side of the panettone.   Butter the pre-heated grill and cook for 4 minutes on each side or until light golden brown.
Dust with powdered sugar and serve with maple syrup.
Serve with smoked salmon, champagne and caviar.
Recipe courtesy of
Martha Greenwald

www.marthagreenwaldevents.com