- So Sunday was breakfast making day for Mr. M, who I often spend my time with. Here is a recipe and photo for an adaption of one of my favorite meat cookery gods, Mr. Hugh Fearnley-Whittingstall.
- Do check out his website: http://www.rivercottage.net/ & cookbook: http://www.amazon.com/River-Cottage-Meat-Book/dp/1580088430/ref=pd_sim_b_2
(serves 1 hungry Sunday morning coffee drinker)
For the Toast
1/4 cup cream, milk, dairy free milk, etc.
1/2 tablespoon sugar
1/2 tablespoon orange juice, and or zest
1/4 teaspoon vanilla
pinch of cinnamon & grating of nutmeg on a microplane
2 slices day old bread (gluten-free, brioche…whatever your little heart desires)
butter, oil of choice to fry
For the Apples
1 tablespoon butter, oil of choice (if using strictly butter add a little oil so the butter doesn’t burn)
2 small eating apples, cored and cut into thin wedges (or 1.5 big apples)
1 teaspoon brown sugar, regular sugar, or sweetener of your choice
Combine the eggs with milk, sugar, orange, cinnamon and nutmeg in a dish large enough to hold the 2 bread slices. Whisk this together and then start on the apples.
Heat butter in non stick fry pan and add apples cooking for 5-10 minutes. (At 5 minutes add the bread to your soaking liquid and flip them over when your apples are done cooking). Keep the heat medium to medium low as you don’t want to scorch your appples Add a little sugar at the end after you remove the apples from heat. (This will create a little sauciness to your apes.) : )
Now, fry the bread in your oil over medium/medium-high heat in a separate skillet. (Cast iron works great here!). 2-3 minutes each side or until lightly golden on each side.
When fried to sufficiency, remove to a plate and sprinkle cinnamon sugar over the bread and top with the apples. Drizzle with maple syrup and then fork and knife!