Breakfast during the week usually consists of cereal in our house; it’s quick and convenient for getting out the door on time. I decided to mix it up this week and make this Morning Toast recipe from Curtis Stone’s Good Food, Good Life cookbook.
This recipe is definitely doable for weekday breakfast. I used brioche bread as I had a loaf in the freezer. The bread is spread with butter and broiled until toasty. While the bread toasts, I warmed 1/4 cup maple syrup, 6 ounces fresh raspberries and 2 teaspoons lemon zest. Serve the melted raspberry syrup over the toast.
My chief complainer said the following: the raspberries are too tart (he eats raspberries all the time), he doesn’t like hot fruit (but he eats pie) and don’t make this again. So much for mixing it up for breakfast. My 12-year-old just needs to move out and come back with a better attitude;)
My husband on the other hand was grateful for the fun food Friday. He made coffee, I made breakfast and it was almost like the weekend. We didn’t think the broiler method was necessary. It crisped the outside but still kept the bread soft which in turn was a bit mushy with the syrup. I would just toast the bread next time. Also 2 teaspoons of lemon zest was a bit much. I think that is what turned my son off. Anyhow we have extra syrup left over which will go nice with some ricotta pancakes we have in the freezer. We always have something in the freezer.
To see what else members made for breakfast/brunch head over to I Heart Cooking Clubs.