Tag Archives: Breakfast

Mini French Toast

It seems that every time I buy a baguette I can never seem to finish it before it becomes stale–fresh bread really only has a 1 or 2 day window–so most of the time I end up with no choice but having to throw out the rest of the baguette! Not able to find a baker nearby who makes a half-sized baguette, I came up with an idea the other morning to use up the rest of my still-fresh bread… Mini french toast!

What you’ll need:
Leftover baguette
1-2 eggs
Cinnamon
Splash of milk
Maple syrup
Berries for garnish (optional, but highly recommended!)

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Slice up your bread into 1-2 centimeter slices. Whisk together 1-2 eggs, splash of milk, and teaspoon or so of cinnamon. Soak each piece of bread in the egg/milk/cinnamon mixture. Heat a cast iron griddle pan (we have this one) on medium-high heat, lightly grease, and cook each side of the bread until golden brown. Serve immediately with maple syrup and berries!

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Enjoy!  PS – Doesn’t that strawberry look amazing? One of the many perks of living in California is the most amazing fruit ever!

Lexington Brass

NYC (3)

Hat: Nordstrom (similar) / Sweatshirt: Madewell / Glasses: Prada, old

My trip to NYC is never complete without breakfast at Lexington Brass.  Located in the Hyatt 48 Lex hotel, it is a definite must-visit if you find yourself in Midtown. My favorite dish are the pancakes — super fluffy and topped with lemon butter, maple syrup, and fresh berries.  Add a glass of fresh OJ and a French press to finish off your meal — bon appetit!

NYC (4)

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517 Lexington Avenue
New York, New York

Lemon Scones

lemonscone All week my husband has been talking about how much he wanted a lemon scone.  After poking around a few local grocery stores with no luck, I finally decided to make the darn things myself.  I googled a recipe, and tweaked it a bit as I went along.  Scones are known to be a bit dry, so I did my best to ensure that mine would stay moist by adding a bit more buttermilk to the recipe.

Lemon Scones, adapted from A Taste of Home

2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick of cold butter
3/4 cup buttermilk
zest of one lemon

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut the butter into tiny chunks and mix into bowl so the dough resembles fine crumbs (next time I might use a food processor and not a whisk!) Add buttermilk and lemon peel, stirring until mixed. On floured surface; knead gently and shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through.  Bake at 350° for 20-25 minutes or until edges are lightly browned.