Seeing as it’s been so long since my last post (most humble apologies!), I wanted to officially say, “happy summer”! I hope yours has been as busy and as fun filled as ours, so far.
I thought I’d share our thyme French toast breakfast with you, as it was delightful. Fresh figs are always a highlight for us, and this was no exception. Especially with the addition of good Italian bread, thyme egg batter, and agave nectar.
Make your egg batter for the french toast with several egg whites, only one egg yoke, a dash of milk, a little salt and pepper, and thyme.
Quarter the figs and throw them in a hot pan with some blue agave nectar to slightly caramelize them.
Top with maple syrup and a little powdered sugar, and your day is off to a good start! Enjoy your Sunday!
That was the question I asked myeslf…right before I made this stack. I came up with the answer…..only because it makes them hard to cut! I really didn’t eat all those by myself, but rest assured that in this house extra pancakes don’t go to waste. Here’s hoping you get some pancakes for yourself this week!
I can’t give credit to the French for our 4th of July breakfast! Maybe for the Statue of Liberty, but I’m sticking to freedom toast for now. We just happened to have a few slices of rosemary olive oil bread left over and we couldn’t let it go to waste. This is one of our favorite breads when fresh, and it’s a favorite when soaked in egg whites and cooked up as well! My suggestion for freedom or French toast: skip the egg yolks. I also skip the butter to fry it and use a cooking spray, all in an effort to eat as healthy as possible. There is still tons of flavor!
We topped with fruit and powdered sugar for the red, white and blue effect. Hope you all had a great holiday weekend!
Rosemary olive oil, red, white & blue freedom toast.
There isn’t much on the breakfast table that looks as good as maple syrup glistening French toast. Until you add the powdered sugar and raspberries! This tasted every bit as good as it looks. We used our left over Easter bread; a light bread with raisins and golden raisins. Being a day old, the bread soaks up the batter better. (Say that 6 times fast!) I like to cook as light as possible, so I only used egg whites and a touch of skim milk for the batter. Throw it on a hot griddle with a touch of cooking spray (once again trying to keep it light) until golden brown. Top it off with pure maple syrup, raspberries and a sprinkle of powdered sugar. Mmmmmmm.
We decided to have some Tart Cherry Stomp to go with our French toast. This was our first time trying this 100% fruit nectar. Yum…tart and sweet, a great combination. Good morning to you!!
Easter bread french toast for breakfast! (click me and make me bigger)
Tart Cherry Stomp from Red Jacket Orchards, in Geneva.
I was rollin’ down the street (on the way back from the store), laid back (with my mind on my honey tangerines and my honey tangerines on my mind)….and I thought hey, Snoop D-O-Double-G has a good idea! Gin and juice.
This seemed like a perfect time to get out my snazzy blue bottle of Bluecoat American Dry Gin. The honey tangerine juice is very light and sweet, and it mixed well with the slight citrus in the Bluecoat. So… just the gin and juice would have been fine, but I was looking for a few more layers of flavor. Adding some Pimm’s No.1 and a little maple syrup did the trick.
Pour 1 1/2 oz. Bluecoat American Dry Gin, 1 1/2 oz. fresh squeezed honey tangerine juice, 1 1/2 oz Pimm’s No.1, and 2 teaspoons pure maple syrup over ice in a rocks glass. Stir and garnish with a half slice of honey tangerine. Refreshing and complex! Cheers!