Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
DAILY POST JAN 23rd:  BREAKFAST, 2nd EDITION

VEGETARIAN & WHEAT-FREE

S H O P

GROCERY
Butter
Eggs
Whole grain bread, or Beer Bread
Heavy cream
Nutmeg – fresh ground is best!
Powdered sugar, optional
Real maple syrup or preserves wo/ high fructose corn syrup

WHEAT-FREE:  Spelt bread

T I M I N G

SERVES 2:  Makes 4 slices (using conventionally-sliced bread; 3 slices using bread that is sliced thicker)
TOTAL TIME:  10 min

1. Take maple syrup or preserves out of refrigerator to bring to room temperature.
2. Turn oven to 2ooºF if you need it to keep finished French toast warm while making batches.
3. Coat bread in egg mixture & pan fry.

C O O K  /  P R E P A R E

INGREDIENTS
1/4 TBSP butter
2 eggs
2 tsp heavy cream
4 slices bread, sliced 3/4″ thick (ideal)
Freshly ground nutmeg
1/2 tsp powdered sugar

PREPARATION

1. Melt butter in a skillet or on a griddle heated to medium.
2. In a shallow dish large enough to hold a slice of bread, whisk eggs, cream & nutmeg until combined.
3. Coat bread in egg mixture & place in skillet.  Let cook until lightly browned on one side (about 3 min, depending upon thickness of bread).
4. Turn & fry on other side until lightly browned.

S E R V E

Serve with preserves or warm maple syrup.

W O R K P L A C E   L U N C H

I’ve had some success with leftover French toast.  Of course it isn’t as good as freshly made, but will suffice for a quick workplace breakfast.  Heat in the microwave.  Or, bring slice of French toast to room temperature, spread one half with preserves & fold over for an on-the-go breakfast that is certainly better than having nothing to fill your stomach in the morning.