Nutella French Toast with Fresh Stawberries

A simple recipe that makes the perfect brunch to share with friends and family or to make JUST FOR YOU! 

 

There’s something so refreshing about the uncomplicated nature of French Toast. It makes a beautiful brunch but it is painstakingly simple and nearly foolproof to prepare.

I feel a little like this recipe is a no-brainer but for those of you that know and love French Toast, I hope this video and recipe just simply inspire you to make it and put your creative spin on it.

Nutella French Toast

Recipe for 1 serving*

  • 3 slices of thick cut bread (I used homemade brioche)
  • 1 whole egg
  • 2 TBSP milk
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 2 TBSP butter

For the Garnish:

  • a sprinkle of sugar
  • 3 fresh strawberries (sliced)
  • a small pat of butter
  • Nutella (according to your liking)
  • a dollop of Greek yogurt or whipped cream

Preparation:

In a medium sized bowl, whisk together the egg, milk, nutmeg, cinnamon and vanilla extract until well combined.

Slice your bread and dip them one by one in the milk and egg mixture, turning over to ensure that each side is covered.

Heat a large frying pan or skillet over medium heat and add 1 TBSP of butter.

When the butter melts and the pan is hot, add the bread slices to the pan.

Add an extra tablespoon of butter to the pan and allow the toast to cook until golden brown on each side.

Then remove from the pan and garnish with your favorite toppings.

I used sugar, fresh strawberries, a pat of butter, Nutella (of course) and a dollop of creamy Greek yogurt.

Bon Appetit!

How to Make French Toast

*can easily be multiplied for 2, 3, 4 or more.

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Great Grandma Lucy’s Grits Soufflé

Creamy, fluffy & delicious grits baked to perfection as a soufflé. A simple and elegant twist on breakfast and brunch.

Grits Soufflé. Of all of the many things that I heard of my Great Grandma Lucille cooking her Grits Soufflé ranked pretty high on the list. I think that it was partially because she made it so well and partially because it was one of my Dad’s favorite dishes. And although I never knew my Great Grandma Lucy, I have heard so many stories about her that make me feel like I did know her. She was a professional cook for nearly her whole life and whenever I cook dishes that she made, I feel like she’s somehow there with me in the kitchen.

This recipe has been a long time in the works. I had no recipe from her to work off of but only an idea of how to make grits and a rough idea for how to make a soufflé. But eventually it came together and here it is now. I hope you enjoy it.

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Great Grandma Lucile’s Grits Soufflé

  • 1/2 cup grits
  • 1/2 c milk (at room temperature; add more milk as needed)
  • 1/4 c hot water
  • 3 TBSP butter (softened)
  • 1 TBSP parmesan cheese (grated)
  • 3 eggs separated (egg yolks and egg whites in two separate bowls)
  • salt & pepper (to taste)

Preparation:

Pre-heat the oven to 400F/190C.

Grease a soufflé pot with 1 TBSP of butter.

To prepare the grits: Add the grits, hot water, milk and salt (to taste) in a sauce pot. Stirring frequently, cook the grits on a low simmer for about 10 minutes, gradually adding more milk as needed. (Note: the grits should be thick like oatmeal but nice and creamy.) At the very end, stir in the remaining 2 TBSP of butter and the 1 TBSP of parmesan cheese. Remove the grits from the heat and set aside.

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Whisk the egg yolks in a separate bowl. Temper the egg yolks by adding a few tablespoons, spoonful at a time and whisking in between each addition.

Then add the egg yolks into the grits and set aside.

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In a large, clean bowl, whisk the egg whites until they form stiff peaks.

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Then fold the egg whites into the grits gradually.

Then pour the grits into the greased soufflé pot and bake for about 15-20 minutes or just until the souflee has risen and is golden brown on top.

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NOTE: Please don’t open the oven. It will be very, very tempting to do so in order to check on it, but for this recipe, just look through the glass part of the oven or just trust the process. Opening the oven door prematurely can cause the soufflé to drop and although it will still taste delicious, it will not have the same beautiful, tall souflee appearance.

Remove from the oven, serve immediately and wow your family and friends. Because you just made a soufflé and you made it out of grits so I think that calls for an applause.

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Golden brown but still soft & delicate.
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Nice and fluffy like eating a cloud…
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…so delicious. Grandmas always know.

“Love you Lucile. You made the world a better place in more ways than one.”

 

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Menemen: Turkish Egg Scramble with Tomatoes, Onions & Peppers

Fluffy scrambled eggs cooked with tender tomatoes, onions, peppers and Turkish spices; A hearty and delicious breakfast meal.

     The first time I tried Menemen was at Turkish breakfast one day at a restaurant. I love egg dishes so I have tasted and cooked my fair share of eggs. Although this dish is so simple, it is also so tasty and packed full of flavor. It will easily become a favorite on your recipe list.

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Here’s the recipe:

Menemen: Turkish Egg Scramble with Tomatoes, Onions & Peppers

  • 2 eggs
  • 1/4 c white onion (diced)
  • 1/4 c sweet green pepper  (diced)
  • 1/2 c tomato (diced)
  • 1 T olive oil
  • 1 T oregano
  • 1 tsp sweet paprika
  • salt (to taste)

Preparation:

Dice the onions, peppers and tomatoes.

Place the onions and peppers in a frying pan and sauté them until they are tender.

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Then add the tomatoes, oregano, paprika and salt. Stir and sauté for another 2 minutes.

Remove from the heat and set aside.

Crack the eggs into a bowl and scramble them together with a fork or whisk.

Pour the eggs on top of the sautéed vegetables and return to the stove*.

 

Scramble everything together until the eggs are cooked through but still tender.

Serve & Enjoy!

Afiyet Olsun!

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*Note: if you are preparing this dish in a Traditional Turkish copper pan, add a little oil to the pan, then add the sautéed vegetables and the eggs. Scramble everything together on the stove & serve in the pan it was cooked in.