French Toast is one of the easiest and most versatile brunch foods ever served to a hungry sleepyhead.
Cut any bread of your choosing – ideally sourdough, French, or homemade orange bread that is a day or two old with just a touch of dryness – into regular 1″ slices, cubes or rectangular ‘fingers’.
Dip into a just-beaten mixture of 3 fresh eggs, 3/4 cup heavy cream and/or milk, a dollop of plain yogurt for the slightest tang, and a generous dash of vanilla.
Cook on a piping hot griddle, just until golden brown on all sides, about 4 minutes.
Serve on a warmed plate, dusted with confectioners’ sugar, cinnamon and sugar, or drizzled with real maple syrup – and loads of butter
Buttermilk Pancakes are a tried and true beginning to any serious breakfast. It might be tempting to cut corners and use an instant mix or simply toast those frozen discs available by the case at mega-stores, but this is an easy recipe that can be prepared while the goetta is cooking and the coffee is brewing.
Make sure that all of the ingredients are at room temperature. It really does make a big difference in the fluffiness of the pancakes.
Beat 1 fresh egg until fluffy, then add 1 cup flour, 1 cup buttermilk, 1 tablespoon packed brown sugar, 2 tablespoons melted butter, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 generous teaspoon vanilla (or almond) extract.
Stir just until smooth; do not over-beat.
Cover bowl and place in the refrigerator for 20-30 minutes. Preheat griddle just before removing mixture from the fridge.
Pour scant 1/4 cup of batter onto hot griddle, watching for bubbles to form on the surface. When almost completely covered with bubbles, flip once.
To determine doneness of pancake without lifting to peek, lightly run two fingers over the surface of the pancake. If it feels smooth/soft, the pancake is done. Do not flatten with a spatula, or flip more than once.
Eggs are often taken for granted first thing in the morning – fried, boiled, poached, or scrambled – these relatively cheap and always-on-hand wonders lend themselves equally to savory delights and sweet surprises. The following recipe is one I made up as I went along, so feel free to tweak the measurements of sugar and lemon to your taste.
In small bowl, cream 4 oz softened cream cheese,
1 tablespoon softened butter, 1 or 2 tablespoons confectioners’ sugar, and 3 tablespoons lemon curd. Add milk 1 tablespoon at a time until mixture is almost the consistency of thick pudding. Set aside.
Beat two fresh eggs with 1/4 cup heavy cream or milk and 1/4 cup plain yogurt. While beating, add 1 teaspoon each vanilla extract and lemon juice.
Melt 2 tablespoons butter in skillet, then pour egg mixture all at once into pan. Tilt pan and use spatula to ensure the liquid, uncooked egg reaches the pan. Do not eat under cooked egg – yuck!
When golden brown along edges and puffy, but set in the middle, carefully spoon lemon mixture onto one half of omelette, folding over the other half, before sliding onto a warmed plate.
Sprinkle with confectioners’ sugar, or spread with a little lemon curd and serve.