Cinnamon-Bread French Toast | A more flavorful + exotic version of the breakfast fave |
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| | - 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.
Creative Eggs Benedict | Savory Roasted Tomato w/ bacon + SF Inspired Dungeness Crab w/ avocado & chives |
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| | - 4 cups water
- 1/2 cup distilled vinegar
- 8 large farm fresh eggs
- 12 slices fresh butcher bacon
- 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
- Hollandaise Sauce
- 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.
- Make the hollandaise http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html and reserve over a bowl of hot water or in a thermo
- Toast bread, top with egg
- Voila!
Almost clarified butter Roasting Tomatoes
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