New breakfast for summer

With the warm weather here, and more wonderful fruits available MJ and I have rolled a new breakfast for our guests.

The fruit component is a wonderful mix of watermelon, blueberries with a lemon/mint simple syrup. This idea was from our good friend Dee who runs the Pedal’rs Inn.

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The other item is a play off of French toast. English muffins have always been a favorite of mine, and a while back in a cooking magazine I saw a version of the ‘French English’ toast, but it was deep fried.

I didn’t want to do the deep frying, with extra equipment, time, and calories. But our efforts paid off and I used my favorite custard to soak the muffins in and then fried them on the griddle, and I love ‘em. We also developed a gluten free version, that MJ loves.

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We’re still working on the sauce, presently, it’s a version of bananas Foster, but I’d like to see the bananas go, but MJ wants to include them… So, the final version could be a few reversions away. We served this breakfast last Sunday , and it was a hit with our guests.


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