My parents spent one night with us last weekend; it was a quick visit during which I mostly worked, but I did manage to rise early Sunday morning and whip up casual breakfast for them and two of my favorite aunts before heading in.
- sourdough french toast with orange-scented maple syrup
- delicata squash and kale frittata with red clover sprouts
- 4 eggs
- 1.5c kefir or buttermilk or milk or yogurt - I used kefir
- 1T melted butter
- 1t vanilla
That’s it. Whisk it all together and pour over bread, turning slices to coat them completely. The sourdough I used is pretty tough so I soaked it for almost 45 minutes.
In the meantime, make the syrup. I use this a lot; it’s ridiculously easy, but impressive and elegant. In a smallish saucepan, melt 1t butter. Add the zest of 1 orange and stir as it begins to caramelize. Add 1/2c maple syrup, heat until it’s warm, and transfer to a pretty pitcher. Done.
Warm a non-stick pan or griddle, melt a tiny bit of butter, and when it’s hot, drop the french toasts. Cook for a couple minutes, check the underside for golden-brownness, and turn, cook some more, then serve.
- 1 leek
- 1 onion
- 3 cloves garlic
Saute the above; when the onion becomes translucent add:
- 1 delicata squash, chopped
Cook the squash until tender, add:
In a mixing bowl whisk together:
- 8 eggs
- 1/4c milk
- salt & pepper
- any fresh herbs you want to use up/experiment with
- 1/4c cheddar or Parmesan cheese (optional)
With the heat still on the vegetables, add the egg mixture, stir/scramble quickly to distribute evenly, and then move the whole thing to a 450 oven, cook for 10-15 minutes or until slightly brown, then cut into wedges and serve garnished with sprouts or whatever have you.