I'm really into breakfast lately. I'm having a hard time even thinking of other meals.This is a recipe I've been playing with for a while. Not that its complicated or earth-shattering, but its meant to be eaten with Peaches, and being a snob about peaches, I've only worked on it during peach season.
(Marscapone is a soft, sweet Italian cream cheese available at any grocer. And, if you don't love Brioche Bread, or can't get it, or don't want to make it - I interchange it with Challah, or Hawaiian Sweet Bread.)
Ingredients
Toast:
3 Slices Brioche/Challah/Hawaiian Sweet Bread, 1 inch thick
4 Eggs
2 T Marscapone
1 T Sugar
1/2 t Vanilla
Pinch of Nutmeg
Marscapone Spread:
1/2 C Marscapone
2 T Heavy Whipping Cream
1 t sugar
1 t lemon zest
Maple Cream Syrup:
1 C Heavy Whipping Cream
3 T Real Maple Syrup
1 T Agave Syrup
1/2 t Almond extract
Method
Whisk together the ingredients for the Maple Cream syrup over medium heat and let simmer for 15 to 20 minutes until it has thickened and reduced. Allow to cool for a few minutes before serving.
Meanwhile, in a mixer, combine Marscapone, whipping cream, sugar and lemon zest and whip with the whisk attachment for a few minutes, scraping down the sides until it is light and spreadable.
For the toast mixture: FIRST - whisk together the Marscapone, sugar, nutmeg, and vanilla. Then whisk in 1 egg, until fully combined, and smooth. Continue to whisk in 1 egg at a time until all the eggs are combined. This is important is because the marscapone will separate into chunks and never really combine if you try to mix it in after you've scrambled the eggs.
Dip the slices of bread in the egg mixture, and cook in a buttered skillet over Medium heat until golden brown on each side.
Slice the pieces diagonally, spread a dollop of the marscapone on each piece, pile some peaches on top, and drizzle the maple cream over the whole thing.
Serves 4-6, depending on how hungry you are.
Enjoy.
Toast:
3 Slices Brioche/Challah/Hawaiian Sweet Bread, 1 inch thick
4 Eggs
2 T Marscapone
1 T Sugar
1/2 t Vanilla
Pinch of Nutmeg
Marscapone Spread:
1/2 C Marscapone
2 T Heavy Whipping Cream
1 t sugar
1 t lemon zest
Maple Cream Syrup:
1 C Heavy Whipping Cream
3 T Real Maple Syrup
1 T Agave Syrup
1/2 t Almond extract
Method
Whisk together the ingredients for the Maple Cream syrup over medium heat and let simmer for 15 to 20 minutes until it has thickened and reduced. Allow to cool for a few minutes before serving.
Meanwhile, in a mixer, combine Marscapone, whipping cream, sugar and lemon zest and whip with the whisk attachment for a few minutes, scraping down the sides until it is light and spreadable.
For the toast mixture: FIRST - whisk together the Marscapone, sugar, nutmeg, and vanilla. Then whisk in 1 egg, until fully combined, and smooth. Continue to whisk in 1 egg at a time until all the eggs are combined. This is important is because the marscapone will separate into chunks and never really combine if you try to mix it in after you've scrambled the eggs.
Dip the slices of bread in the egg mixture, and cook in a buttered skillet over Medium heat until golden brown on each side.
Slice the pieces diagonally, spread a dollop of the marscapone on each piece, pile some peaches on top, and drizzle the maple cream over the whole thing.
Serves 4-6, depending on how hungry you are.
Enjoy.
3 comments:
Can I come for breakfast???? It looks so delicious.
I also want to come to your house for breakfast! Shane is one lucky dude. It makes me sad to think that this dish will never end up on the table at my home. When are you coming to DC again?
That looks so good. I hope you're settling in well.
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