Tag Archives: breakfast dishes

Easy and Delicious French Toast

6 Sep

French toast was a special treat when my brother and I were small. The very name seemed elegant and the stacks of golden bread looked so beautiful and the maple syrup was so heady and rich. Who knew it was as basic as bread dipped in egg and fried?

French toast is happy food!

French toast is happy food!

So, much to the delight of a certain six-year-old, I took advantage of my first day off of the semester (L’shana tovah to all of those celebrating the new year this week) and made some for breakfast yesterday, with (shock,horror) white sliced bread that I had in the freezer simply because they were giving it away at the Stop & Shop and I couldn’t bear to let it go to waste!

I cut off the crusts in a familial reflex (that’s what my parents used to do) but I realized that I didn’t have to! At any rate, the crusts became the bread crumbs for my meatballs later, so no matter.

So, basic French toast. An easy treat! Would love to hear how you dress up yours (click here for an cool story on Burning Man French toast).

The sliced apples were a big hit with the French toast, dipped judiciously in the maple syrup and cinnamon.

The sliced apples were a big hit with the French toast, dipped judiciously in the maple syrup and cinnamon.

French Toast

1-2 Tbs butter

3 eggs

¼ Cup milk

8 Slices of bread

Maple syrup

Cinnamon

Melt the butter in a skillet at medium to medium high.

Beat the eggs and milk together on plate or bowl that is wide enough to accommodate a slice of bread, but won’t spill over.

Dip each slice of bread in the egg mixture just before placing in the skillet (do not soak the bread). Cook about two minutes on each side. Serve with maple syrup and a sprinkle of cinnamon or your favorite topping.

Advertisements

Leek and Asparagus: A Delightful Accessory for Scrambled Eggs

9 Jan

Today we have a guest post – my friend Ashley who is my accomplice in many of the recipes you see on this blog (most of the beverage recipes, funnily enough).

Served separately from the eggs

Served separately from the eggs

Ashley is from Maryland, which from my perspective is the South, although I suppose you can argue Middle Atlantic (for those of you who are curious where Long Island falls in the regionality game, we are kinda Middle Atlantic and kinda New England, which makes it very challenging to decide which Growing Zone to follow when planting in my garden! I welcome input on that. But let me meander back to Ashley and the South).

Prosecco mimosas are the appropriate accompaniment

Prosecco mimosas are the appropriate accompaniment

Ashley, like so many good Southerners has a terrific fondness for ramps (wild leeks) and anything that resembles them. So when making a breakfast recently, she decided to use the leeks in my fridge to accessorize the scrambled eggs I had on tap. Ashley has an aversion to butter (yeah, crazy, right?) so she used about a tablespoon of olive oil. You could certainly substitute, but I liked them just like this.

Mixed up with the eggs

Mixed up with the eggs

From Ashley:

Here is a very rough write-up of the leek eggs that we ate (and we used to call wild leeks ramps, so there might be other recipes out there that call for ramps instead of leeks…):

Take 1/2 pound leeks (approx. 2 medium) and scrub them to death.  Remove the end green parts.  Because they are so incredibly difficult to clean, you may have to clean them, start to cut them, stop and clean them again.  But in the end the effort is well worth it.

 Trim the ends and cut into small pieces.  Saute until leeks are tender.  While it apparently tastes better with butter, you know my aversion to butter, so this is where I use olive oil.

 Open your friend’s refrigerator and pilfer her leftover roasted asparagus.  How can you let perfectly good asparagus go to waste!?  Cut the asparagus into 1/2 inch pieces.  As the leeks are almost finished cooking, add the asparagus until it heats up.

 Scramble 2 eggs (per person).  Add the warmed leeks and asparagus.

 We didn’t do this, but when I’ve made it before, I’ve added a little parmesan/grana padano cheese and that makes it irresistible!  Thyme is also a nice spice to add to this.  And of course, there’s always sriracha for the bonus kick.

You may also like:

Pan-roasted Tomatoes and Prosecco Mimosas

%d bloggers like this: