Brunch is my favorite meal of the day. It doesn’t happen often because it’s busy during the week, but on Saturday’s and Sunday’s I love waking up slowly, staying in my pajamas and making a delicious brunch.
This mixture of breakfast and lunch leaves the cooking part up to your imagination depending what you’re craving. Are you looking for a variety of pasta or fruit or green salad? An egg salad on a bagel? Blueberry pancakes with turkey bacon? The examples could go on and on, but the point here is brunch allows creativity, flexibility and variety.
So on this particular Saturday morning, with left over challah in the kitchen and all the right ingredients for french toast — I sprung into action!
- french toast
Half loaf of plain or raisin challah, sliced
3/4 cup milk
3/4 cup orange juice
1 tsp vanilla
2 tsp. cinnamon
2 tsp. nutmeg
- pepper-thyme eggs
2 egg whites
1 tsp pepper
1 tsp thyme
1/2 T. butter
Put griddle on the stove to medium heat. Put second skillet on low heat.
1. For the french toast: In medium bowl, mix milk, orange juice, eggs, vanilla. Then add cinnamon and nutmeg. Set bowl aside.
2. For the eggs: In separate bowl, mix eggs, egg whites, pepper and thyme. Set aside.
3. With the gridlde hot, dunk each slice of challah in the milk mixture until completely covered. Place on griddle and cook until each side is browned.
4. While the french toast is cooking, put butter in second skillet and heat on medium. Add eggs and scramble!
Voila! When it’s all ready, it’s time to eat! Now all I would add it a latte!
Post-baking thoughts: In the video I talked a lot about James’ dad’s eggs. He makes fantastic eggs because he whisks them for a while before putting them in the skillet. The extra whisking makes the eggs fluffy and moist while cooking. And my grandmother taught me to cook eggs slowly instead of on a super hot skillet. So between lots of whisking and slow cooking, these eggs are a dream come true.