As a brunch staple, French toast is one of those menu items that looks amazing and tastes even better. Who doesn’t love seeing that compote topped, whipped cream laden stack of goodness arrive at their table? My eyes bug out and I get so excited, but then I think to myself, “Hey, I could make the shit out of that French toast and save some money while am at it.” So, from one avid bruncher to another, here’s a recipe that you can make sans the up-charge.
To make 4 thick slices (you can multiply this recipe for as many slices as you desire)…
- 4 eggs
- 2 tablespoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 5 tablespoons milk.
- 1 loaf of Challah bread (you can find this at most grocery stores)
- 1-2 table spoon(s) butter
- Powder sugar for garnish
If you’re feeling fancy…
- 1 cup blueberries washed and dried
- 1 cup water
- 1/2 cup sugar
- In a shallow, flat-bottom pan or container, (I use 9X9 glass pie pan but anything with at least 2.5″ sides and at least 5″W by 6″L would work) beat together first 5 ingredients with a fork or whisk until eggs, milk, and vanilla are well combined and you can see the spices dispersed throughout the mixture.
- Cut four 1.5″ slices out of your challah loaf.
- Take the challah you just sliced, and place the slice or slices into the pan/container holding the egg mixture.
- Let the bread rest in the pan for a minute or so on the first side, then flip the slice(s) the other side, repeating the one minute rest.
MEANWHILE: IF you chose the fancy option:
- Throw all the ingredients into your smallest pot (aka a saucepan for all you newbs).
- Bring to boil
- Turn down your burner to the lowest heat level to let the sauce simmer (Simmering is when the water/sauce/liquid emits only tiny rapid little bubbles. It should look more like it’s frothing than boiling)
- Let the sauce thicken for about 6 minutes, stirring occasionally.
- Depending on how thick you like your blueberry sauce, a good test is to dip your spoon into the sauce and raise it out of the saucepan. If the spoon comes out with a nice coating and the drips coming off the spoon are slow and heavy, congratulations! You made blueberry sauce. If it’s too runny, then let it simmer a little longer. This will keep reducing the sauce till it’s the thickness you prefer.
BACK TO THE ACTION:
- Heat a large flat bottom frying pan, or skillet, on medium/high heat for about 2 minutes.
- Add 1-2 table spoon(s) butter to pan and letting it melt/ heat for about another 2 minutes.
- When the butter begins to brown, add your first slice/slices. You want them to have at least a half inch separation in the pan so that they cook evenly.
- Fry on the first side over medium-high heat for only about 2-3 minutes.
- A good test is to check frying side of the toast: if it’s a golden-brown tone it’s ready to flip.
- Repeat on other side.
Once all your bread is fried up, plate as desired with or without the blueberry sauce. Top with powder sugar and serve to your mouth!
Mom always said, “Breakfast is the most important meal of the day.” But time is at a premium in the morning, and without mom there to pour your juice and butter your toast you may often be tempted to skip a homemade breakfast and resort to less-civilized options. (I’m looking at you, donuts)
DO NOT GIVE INTO THIS TEMPTATION.
After 20+ years of wiping your own ass, you likely have the morning routine down to a science. Your first meal of the day deserves equal efficiency and consideration. So, without further ado, here’s a quick, filling, and (most importantly) delicious breakfast to start your day strong.
Cook time: 8 min
- 1 slice of bread
- 2 large eggs
- 3 slices turkey/ham/meat of your choice
- 2 tbsp hummus or 1 slice of cheese
- Your favorite hot sauce or salsa
- High protein (not hungry in an hour)
- Low carb (no crash)
- Balanced Fats and Oils (the good kind, your body needs them)
- Turn stove top on medium high heat and place 10’’ sauce pan on stove
- Get out ingredients from fridge
- Grease the pan with small amount of oil or cooking spray
- Crack the eggs into the pan, salt and pepper to taste
- Put bread in toaster and start toasting
- Let eggs cook till whites are about 2/3 solid (maybe 3-4 min depending on heat of stove)
- Flip eggs over
- Toast should be ready. Place toast on plate and add desired amount of your favorite hummus or cheese
- Add meat to the pan
- Remove eggs and put on top of toast
- Flip meat, fry up for another 30 seconds
- Put meat on top of sandwich
- Add your favorite hot sauce or salsa to taste. ENJOY
- I prefer my eggs over easy (makes a delicious combination with the hummus) and to eat with a fork and knife as I read an article or two to orient me to the day. However, for the on-the-go type, break the yolk to cook the egg through, add another piece of toast to the top and you have a quick and delicious breakfast sandwich that should hold up for the train/bus/car.
Finally, you’re encouraged to use this recipe as a canvas onto which you paint your own personal morning-masterpiece. Use some of last-night’s steak as the meat. Add sliced tomato, avocado, or basil to freshen things up. The possibilities are endless and the day is yours thanks to a quick, filling, delicious breakfast brought to you by…yourself
Eggs are one of the most complete foods you can find. Think about it, eggs contain everything needed to grow a baby chicken. They are rich in antioxidants, vitamins, and high-quality proteins and low in carbs and fat.
According to dietary research from Saint Louis University, people who consume eggs for breakfast, eat roughly 330 fewer calories daily compared to those who eat cereal, toast, or bagels for their morning meal. 1
‘Complete protein’ – 9 essential amino acids:
Amino acids are the Lego blocks of protein, which make up our body and feed your brain. Of the 23 types of protein-building amino acids, 9 are categorized as “essential”, meaning they cannot be synthesized by the body and therefore must be obtained via diet. Egg contains all 9 of the essential amino acids, giving you a truly “complete” start to the day.
Breakfasts shouldn’t be rocket science. They should take under 10 minutes to make so you can worry about the rest of your morning routine, AKA your wake and bake.
Lox, eggs, and onions is a no brainer in 8 minutes tops.
- 3 eggs
- 2 sheets of lox (thinly cut salmon Jews love and you put on bagels)
- 1 red onion
- Turn on the stove. Douse the pan in Olive oil. Let that bitch get hot.
- Chop half an onion and throw it in the pan. Let them loosen up a bit. 3 minutes.
- Cut the salmon up into little pieces and throw it in there until the pink takes on a more fuller color. 1 minute.
- Crack 3 eggs into the pan. (You don’t need to whisk them beforehand like you may think.) If you take your spatula, and keep the eggs moving, they will naturally scramble. 2 minutes.
- Add some salt and pepper in a dramatic fashion.
- Wait until eggs look ready.
- Back to the wake and bake.
- Make a batch and have for multiple mornings.
- Lox, eggs and onions is bomb with a bagel or toast.
- Add ketchup.
Start your morning with a kick ass breakfast with a side of kick ass tunes.
Have an awesome day!