httpvhd://www.youtube.com/watch?v=ZcJcRcUU2QE
Ahh … by this point and, after we made a few things from the “Cook this Not That” cookbook, we decided to do something out of the ordinary (as if that’s anything new for either of us, lol), so we had breakfast for dinner!
I’m thinking back to other moments where I’ve made something brekkie for dindins, such as when I get home from work, and all I want is my favorite comfort food now (well, nowadays it is). It’s two pieces of toast with margarine (on my favorite bread, only whole grain, please) with two perfect sliced boiled eggs. [To boil the perfect egg – soft in the middle – you need a small pot, two eggs and cold water. Heat eggs in water until it boils. Remove from heat and let stand about 5 minutes. I learned this trick a long time ago!]. I then use my handy dandy egg slicer and carefully (almost artfully, if I do say so myself [Evil editor’s interjection: and he did, he really did]) place each egg slice on the toast, laying them out and overlapping if necessary.
Now, this is the extra tasty part. Take habanero pepper powder and sprinkle sparingly (as it’s one of the hottest peppers) over the eggs. I also sprinkle a bit of salt and sometimes cracked black pepper (if I want to add more heat). DEVOUR! Mission accomplished.
Well, getting back to the episode, The Book had its version of French Toast. Now, not to boast, but making French Toast has been a passion of mine for quite some time and I think I do pretty well with my own take on it!
I’ve made it many times testing variations out (albeit on willing family – or sometimes not so willing). My typical version includes eggs, milk and vanilla, though I have been known to throw in some cinnamon; and I make my own vanilla (I mention how to within the video). The kinds of breads vary, so it’s best to try out a few good ones to see which produce the yummiest results. I have seen egg bread or Italian panettone recommended, though I have not tried them myself. The version we tested had cinnamon, eggs, and milk but the topper was a yummy banana walnut concoction (with RUM! instead of bourbon) that was divine.
So what about you? Would you like to share what is your favourite breakfast comfort food?
Thanks for watching and …
Enjoy!
B&H =:)
Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!
My version of “Eggs on Toast”
Review: French Toast
Notes from the Chef’s Sidekick (Helenka)
What can I say about The Book’s healthier version of French Toast on Page 46? That it was fabulous? That is was yummy? That it satisfied completely? All of the above? Yes, definitely yes. Once again, we’re reminded that traditional French Toast is usually nutrient-starved white bread completely soaked in eggs before being fried. In this case, the number of eggs was reduced, yet the multi-grain bread was still moist and oh-so-amazingly yummy. The taste of the bread was enhanced by the fact that it contained honey (and I don’t even like honey). Also, the various seeds got toasted during cooking and I’ve learned to appreciate the unexpected flavour of toasted seeds in bread or crackers. Because the bread was *real*, it provided more oomph for chewing enjoyment.
This was a lush, lavish and healthy breakfast. Though, probably from the amount of sugar in it (even though it was minimal), I was very sleeeeeeepy afterwards. You have been duly warned. And, no, I resist the idea that it was the rum’n’cola drinks that Brian and I had as a special treat during dinner, er … brekkie … er … happy hour!
Variations
Apart from the fact that this was a healthier version of standard French Toast, the use of bananas opens up a whole orchard full of fruit that can be substituted for bananas. You could make it with fresh peaches, nectarines, mangoes, slices of all able to take heat well. Or apples and pears. Or strawberries. Hmm. Now, that’s sounding like a crepe substitute. Let what’s available at your supermarket (or local farmer’s market) be your only restriction. If you don’t have easy access to fresh (or it’s the wrong season), then try flash frozen fruits (you simply must-must-must try the superlative black figs, if you can find them) or even canned, as long as they’re not in syrup, only water.
Our verdict on this is a unanimous TWO THUMBS UP. Just be sure to have a pillow and couch handy for when you fall over with a blissful smile on your face. Comfort food all the way!
Cooking time (duration): 60
Number of servings (yield): 2
Meal type: breakfast
Culinary tradition: USA (General)