My birthfather stopped in for a very brief brunch this morning (behind-the-scenes photos here). Andrew asked how I could keep calling it a brunch after we rescheduled for 9am? I told him that’s how I could get away with serving tomatoes.
A varied and truly tasty menu, for next Saturday at your place perhaps. Hours of prep work the night before? Waking up at 5am to get that casserole in the oven? Not with this menu. Start to finish, this entire meal begins and makes its way to the table within 40 minutes.
Red: French Toast with Sautéed Tomatoes
Such a surprise. They sounded so good on the page, and did not disappoint.
from Easy Vegetarian, serves 4
1/4 cup milk
4 slices bread (white whole wheat was perfect)
4 tbsp. butter
8 ripe tomatoes, halved (we halved grape tomatoes)
coarse salt and freshly ground black pepper
Put the eggs, milk, salt, and pepper in a large, shallow dish and beat well. Add the bread and let it soak 5 minutes so all the egg mixture is absorbed. (What an amazing technique for luscious French toast)!
Heat a large, nonstick skillet over medium heat. Add the soaked bread and cook over medium-low heat for 3-4 minutes on each side.
Melt the butter in a separate skillet. Add the halved tomatoes and saute for 2 minutes on each side. Put the hot French toast on a warm plate and serve topped with the sautéed tomatoes.
White and Blue: Homemade Berried Yogurt
Don’t worry: the yogurt itself is store-bought. Making a fresh berry mixture to stir in is heavenly—and will forever turn you off to those watery aspartame yogurt cups, I hope. Eesh.
tweaked from Easy Vegetarian, serves 4-6
8 oz. fresh blueberries, about 1.5 cups
half a lemon, zested and juiced
a pinch of ground cinnamon
2 and 3/4 cups plain yogurt (cannot use low-fat for this dish; 2% Greek over here)
agave nectar to taste
Reserve a few of the best berries for serving and put the remainder in a small saucepan. Add the lemon zest, cinnamon, and 1 tbsp. water. Heat gently for about 3 minutes until the berries just start to soften slightly. Let cool.
Spoon the berries into glasses, then add the yogurt and agave nectar (start with about 1/2 tablespoon and taste). Top with the reserved berries. You can also just serve this in a big bowl, as we did.
For the guys, Andrew made omelettes with Dubliner cheese and chopped peppadews. On the side, we served sautéed baby potatoes with caramelized onions, pink orange wedges, coffee, and pomegranate-blueberry juice (our most recent Trader Joes obsession).
Brunch is definitely my new favorite way to start the weekend. Next time: honey-roasted peaches with ricotta and coffee-bean sugar.