Saturday Brunch Recipes-Cinnamon Bread French Toast with Roasted Peaches and 2 Eggs Benedicts
Cinnamon-Bread French Toast
A more flavorful + exotic version of the breakfast fave
7 large eggs
2 cups 2% milk
1 tsp. real vanilla extract
5 tsp. Agave Syrup
1 tsp. ground cinnamon
6 slices fresh goey cinnamon bread (preferably stale) hopefully found at your local baker
Topping: real maple syrup and fresh peaches
In a shallow pan, whisk eggs, vanilla extract, milk and syrup. Beat lightly until combined.
Add the goey bread into the pan, flip to fully coat both sides and let soak for 15 minutes, pressing down from time to time.
Place a heavy skillet over medium heat. Add 2 tbls of butter to the pan. Cook the slices on preheated skillet for 2 to 3 minutes on each side. Work in batches and cook until each slice is golden brown, adding more butter as needed. Transfer to a baking sheet. Bake bread in the oven for 20 minutes until it puffs up a bit and is firm in the middle.
Serve immediately. Drizzle with warm maple syrup and top with quick pan seared peaches.
6 slices of wheat english muffins or beautiful country wheat bread
3 large heirloom tomatoes
1/2 pound of dungeness crab-cracked and carefully remove all shells
2 avocados-sliced into chunks
handfull of spinach
1 1/3 cup unsalted butter
2 large egg yolks
2 tbls cold water
1 tbls Fresh strained meyer lemon juice
teaspoon of salt and pepper
chives for garnish
Pour water into a large pan, add vinegar
Bring water to a gentle simmer over medium heat
Crack an egg carefully into a cup (this step is important it will keep your eggs uniform and pretty) Now carefully slide one egg at a time into the simmering water.
Using a slotted spoon carefully remove the eggs and transfer them to a kitchen towel lightly dab to remove any excess water
While cooking the eggs, have a skillet with the bacon going. Also put the thick sliced tomatoes into a preheated oven at 400 for 5 minutes until nicely toasted.Or roast them in a pan quickly for a few minutes.