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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.

The menu:

  • sourdough french toast with orange-scented maple syrup
  • delicata squash and kale frittata with red clover sprouts

French toast:

  • 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:

  • 3 c kale, chopped

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.

  1. maantistaaste posted this