Tag: breakfast

Pecan Crusted French Toast

I’m not one to toot my own horn. Like, if I were on a cooking show and had to taste my own food and then swoon over it, I’d fail. They’d kick me off the show.

But… this right here. #itsswoonworthy and so freaking good, y’all!

I don’t even know how this came into my brain, but it did, and it lived there for a solid 30 minutes while I sorted it out, and I knew I had to make it.

It’s the best of all worlds – lots of protein, great benefits from the nut butter, yummy bananas, and just a touch of honey. Ahh.. who am I kidding? I’m trying to pass it off as “somewhat healthy,” and it’s all the way not. 😉

Ingredients:
4 slices of thick-cut bread, brioche or Texas toast or just a solid thick-cut would work.
2 eggs
1/4 c heavy cream
1/2 t. cinnamon
1/2 t. vanilla
2 c. pecans, chopped
2 bananas, sliced
nut butter of your choosing, mine is pictured below
honey, warmed
butter, for the skillet

To make:
Preheat the oven to 350 and line a baking sheet with parchment paper. Beat 2 eggs together with the heavy cream, cinnamon, and vanilla. Pour half the chopped pecans onto a plate and make yourself an assembly line.

Melt butter in a large skillet or on a griddle. Coat your bread, one piece at a time, in the eggs on both sides and then dredge it through the pecans on both sides, place on griddle or skillet. Cook the toast for about 2 minutes on each side, enough to toast the pecans. Move to the prepared baking sheet. Once all four pieces are done, add them to the oven and bake for 10 minutes.

Remove from oven and add the bottom piece to a plate, add your favorite nut butter, and half a banana.

Add the second piece and more nut butter, bananas, chopped pecans, and drizzle with warmed honey. Enjoy!

Tortilla French Toast-ish

I had an incredible amount of tortillas left after an event we did last week. And not just like the regular make a taco or burrito ones, but like the x-large, super grande, massively huge flour ones. Y’all… there is not one thing on this planet I can use those for outside an event and I have no events on the horizon.

May be an image of dessert, strawberry and indoor

I had to get creative!

Can a person make French Toast with a tortilla? I wasn’t sure, but I was definitely going to find out. The answer is a solid yes!

To make these, my tortillas were at room temperature and that made them a bit more pliable.

Ingredients:
3 large flour tortillas
2 eggs
Healthy splash of milk or cream
1 t. cinnamon
1/2 t. vanilla
Butter

In a large shallow bowl or pan, mix all the ingredients, except the tortillas and butter. Feel free to adjust the cinnamon and vanilla if you’d like a little more. Adding maple extract is also a great option instead of the vanilla!

Heat a pan over medium heat, add butter and melt. Fold a tortilla in half or fourths, whatever necessary to fit it inside the dish with the egg mix. Be sure to coat all sides. It’ll have to be folded and unfolded a couple ways to make sure it’s all covered. (or you can be normal and use smaller tortillas!)

Place the tortilla in the hot pan and cook until both sides are golden brown, flipping back and forth as needed to not burn either side. They will bubble up as the air gets in between the layers of the tortilla and that’s okay! It should only take about 3 minutes per side.

Remove to plate. Cook the remaining tortillas.

Now, there are lots of ways to go here because it almost becomes crepe-like and we can fill, stuff, and top it so many ways! You can spread a layer Nutella or other nut butter inside and then roll it up, or slather on some butter and crushed pecans before rolling it and topping it with maple syrup, or roll it up and drizzle it with chocolate, like I did here, or fill it with fruit! The choices are endless!

Next time I make them, I’ll try a more savory approach which will probably turn into a HUGE breakfast taco! 😉

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Buttered Peach Ricotta Toast

What a perfect start to my Saturday — after the coffee, of course.


What you’ll need:
Greek Style Pita (no pocket)
Ricotta Cheese
Peach, sliced
Butter (about 1/3 stick)
Cinnamon
Blueberries
Almonds
Turbinado sugar

What you do:
Melt butter in a large skillet over medium low heat, add sliced peaches. Cook, turning gently for a couple minutes, then add a generous sprinkle of cinnamon. Cook for another couple minutes. Remove to plate.

Add pita to skillet and toast on both sides in the cinnamon butter beautifulness happening, and remove to plate. Smother as much ricotta as you like – I used about 1/2 a cup, layer peach slices, add almonds, and drizzle with remaining butter on the peach plate. Sprinkle with turbinado sugar. Enjoy!

French Toast Egg Sandwich

Have you had a Monte Cristo before? Well, this is kinda like that but different. 😉

I love egg sandwiches, so I’m always looking for new ways to make them. This was really easy to make, and it will “WOW” company, or maybe just your family.

Trader Joe’s has really yummy brioche, and I bought some. It just made sense to make french toast with it, but I’m not a big fan of french toast. I mean, I am. But I trick myself into not liking it because I really have no self-control with any type of bread. So, I’m not a fan of it, and that’s my story.

Here’s what you’ll need:
2 eggs
2 slices thick-sliced brioche
half & half
vanilla
cinnamon
thinly sliced turkey
2 slices cheese of choice, I used American
butter
powdered sugar, if desired
syrup, if desired

Here’s what I did:
Heat a large skillet over medium heat, and melt a tab of butter. Scramble 1 egg with a bit of half & half, a sprinkle of cinnamon, and a few drops of vanilla. Coat both sides of the brioche and add to the warm skillet. Cook about 3 minutes on one side, over medium heat, and then flip. (At this point, I added my turkey to the skillet to warm up because I think cold meat on a warm sandwich is disgusting. I just kept it to the side of the french toast while it finished cooking.)

Once you flip the toast, crack your remaining egg into an egg pan that’s been warmed with some melted butter. Cook until set and then flip. Check your toast, and flip one more time, lay cheese slices–on each side of the bread, turkey on each side, and remove to a plate. Lightly salt the egg while it’s still in the pan and then transfer on top one of the bread slices.

Close sandwich and sprinkle with powdered sugar and drizzle syrup. Enjoy!

Spicy Garbanzos

Y’all… chickpeas are easily one of my favorite things to eat. They’re good so many different ways; roasted, pan cooked, fried, raw, on salads, in soups, in anything! I love them!

Because I love them so much, I’m always finding new ways to enjoy them. For these ones I’m sharing today, I ate some of them with my breakfast and the rest sat on my counter and I literally ate them all day and finished them off at dinnertime. I was hooked!

Ingredients:
Olive Oil
1 can garbanzos, drained, rinsed, and patted dry
1/2 tsp crushed fennel seeds*
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
Tahini sauce
Kalamata olives, to taste
2-4 T (yes, tablespoons) butter (I’ll let you be the judge of it!)
Sprig of rosemary
1 tsp, or so, fresh squeezed lemon (about 1/4 of the lemon)

Heat a good swirl of olive oil in a large skillet over medium heat. Add garbanzo beans and cook for about 10 minutes, adjust heat if they’re cooking a bit too fast – but don’t turn it up if you think they’re cooking too slow… hear me here. 😉

Add the seasonings and stir to combine. I have a couple things to say here… if you’re using olives and salted butter, you might skip the salt and taste it when it’s nearly done to see if you need it. If you do, throw it in there, if not then just skip it. I wish I could tell you how much tahini to use – I dipped a butter knife into the jar and whatever was on it is what I swirled all over the beans; super scientific guess would be a teaspoon? Half? I dunno. At the same time, because the olives were next to the tahini in the fridge, I decided they should go in there, too, and so I lived boldly with my love for olives and tossed them in there.

By now, the beans should be fairly crisp and they’ve taken on all that good flavor from the spices – we add the butter, in pats all over the pan. I did 4 tablespoons, but I might’ve only done three had I gone a bit slower. Even then, some folks might find it too rich, but I love butter soooooo… I did not. And a sprig of rosemary if you have it – you won’t regret this decision. Continue to stir while the butter browns being careful not to burn it – about 2 minutes.

To serve, give it a squeeze of lemon juice fresh from a lemon. I didn’t have a lemon so I didn’t do it, but I wished I had a lemon because I would’ve done it. I put an egg on top of mine and enjoyed it that way and I also ate them plain. If you’re following a vegetarian or vegan diet (using a butter alternative), the fennel mixed with the meaty texture of the beans is almost like enjoying some breakfast sausage! Enjoy!

*get out that mortar and pestle to crush the fennel seeds! It releases all kinds of fresh oils and spicy notes from the seed. If you don’t have a mortar and pestle, you can put them in a resealable bag and beat the tar of of them with a meat tenderizer or a rolling pin. Also, if you have a grinder (a spice one or any other kind – I’m not here to judge you!), that will work just fine, too! Only crush or grind what you need because it loses its flavor pretty quickly.