Friday, April 15, 2011

who wants our "farmhouse french toast" recipe?

i am such a sunday morning breakfast fan.  the rest of the week i usually start my day with a smoothie...or oatmeal...or whole wheat toast and fruit.  but sundays just do not seem complete without something a bit more BREAKFAST like.  pancakes or waffles.  biscuits and eggs.  omelets.  probably because i grew up in southern california, mexican food breakfasts like huevos rancheros, or scrambled eggs with onions, cheese and peppers (and loads of salsa) served with beans and tortillas are favorites of mine.  i just love waking up to the sunday paper, the sport of the season on, basketball or baseball...and a wonderful breakfast.  when it is sunny and warm enough to eat outside...even better.

french toast is one of those sunday breakfast foods that fit the bill perfectly.  quick and easy, delicious, made from ingredients i usually have on hand.  the key for me is thick, dense bread.  i want my toast crunchy...and, because i don't like it overly sweet, i love the flavor of sourdough.  i buy a loaf of unsliced bread on saturdays....use some saturday night with dinner...and then have the rest for sunday breakfast.  the day old bread has just the texture needed for the french toast...and i can slice it as thick as i want.

the key, as always, is to use the freshest, best-quality-possible ingredients.  i use fresh, organic, free-range eggs from hudson ranch,  bread from model bakery here in napa, organic seasonings & fruit and, because i want it to not only taste delicious but be healthy, i use almond milk and just a tiny bit of agave nectar in the egg refined sugar.  as far as the maple syrup goes?  i only use a little bit, but you are on your own for this one! is friday as i write this...plenty of time to get your food shopping in for the weekend.  maybe french toast on sunday morning?  let me know what you plan to eat for breakfast... 
farmhouse french toast
(serves 4)
1 loaf dense sourdough bread, unsliced
2 large eggs
1/4 cup vanilla almond milk, unsweetened (or regular milk if you prefer)
1 tsp agave nectar
1 pinch kosher salt
1/4 teaspoon ground cinnamon
1/8 tsp ground nutmeg
extra virgin olive oil
maple syrup
strawberries, blueberries, peaches or whatever fruit you like

using a serrated knife, cut 4 slices, 1 inch thick each, from the loaf of bread. (reserve the rest for another use). cut each piece in half diagonally. set aside.
in a shallow dish, whisk together the eggs, almond milk, agave, salt and spices. (i use a baking dish).

add enough olive oil to lightly cover the bottom of a large skillet and heat oil until hot...but not smoking.
dip each slice in egg mixture using a fork to turn ensuring both sides are coated.  add to skillet and cook until golden brown on both sides.  serve immediately with maple syrup and fruit.

happy weekend,

diane padoven
napa farmhouse 1885™
"live a green life of style™ "

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1 comment:

Carly said...

Yum! I know what we are having this weekend!