Hot Soft Pretzels And Eggs - cooking recipe

Ingredients

PRETZELS
1 1/2 cups warm water (105-115F)
1 tsap. sugar
1 (2 1/4 teaspoon) envelope fast rise yeast
4 -5 cups best for bread flour
egg, beaten
1/4 cup sesame seeds
1 teaspoon kosher salt
EGGS
8 nuggets europes best chef's spinach, frozen
8 eggs
1/2 cup Carnation Evaporated Milk, - 2%
1/2 cup cheddar cheese, grated
8 slices cooked bacon
lettuce and tomatoes (optional)
vegetables, spray (for frying)

Preparation

Preheat oven to 425\u00b0F Line a baking sheet with parchment paper.
PRETZELS:
Combine warm water and sugar. Add yeast and let stand until mixture bubbles up.
Combine yeast mixture, flour and salt to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet.
GLAZE:
Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds.
Bake in preheated oven for 20-25 minutes, or until golden brown.
EGGS:
Cook spinach according to package directions, Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese.
Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and tomato.