Brunch is the best.
One of the things I miss most about being in a city is brunching at countless tasty places on the weekends. The happy, fuss-free chatter of people enjoying delishious food, rehashing the night before, without the pretentiousness of a fancy dinner; each kitchen trying to reimagine the small handful of breakfast staples….and trying to outdo the million other brunch places next door.
Here in the country, we don’t have that problem. So, Adam and I have taken matters into our own hands. This morning we were lucky enough to be joined by several friends in town for a dear friends wedding, so I’m sure they will keep me honest about how this new recipe really turned out, but I was not disappointed. I should also mention it can be made in just minutes even after an event and a few glasses of wine the previous night….[wink, wink]
The only heavy lifting in this recipe was grocery shopping, which Adam did along with so many other last minute wedding errands. I’m so glad he did because a satisfying brunch was all I could think about this morning.
I have to be honest, this idea was stolen from Stephanie’s in Boston where we had their deep fried stuff toast last weekend. But I think ours is a little less rich and much more approachable.
- French bread, sliced in 1/2 inch pieces
- 3 eggs
- Heavy cream (milk is fine too)
- Sprinkle cinnamon
- Sprinkle nutmeg
- 2 containers of Mascarpone cheese (probably 6 or 8 oz each?)
- 1 tsp. vanilla extract
- Squeeze of lemon juice
- Couple pinches sugar to taste (1-2 tsp)
- Handful of raspberries
Set the cheese out as you gather everything so it gets towards room temperature. Mix all the ingredients except berries in a small bowl with a fork until smooth. There is no right or wrong to this, but I prefer less sugar so the cheese stands out against tart berries and the syrup can do its job.
Mash the berries slightly in a separate bowl, then gently fold into cheese mixture so you have plenty of colorful swirls and chunks of berries. Spread on bread and top with another slice to make a little sandwich. Dip sandwich in egg mixture on both sides and grill as normal, on a hot buttered pan. Serve hot with syrup and enjoy the beautiful day and great company.
- Plain Greek yogurt drizzled with honey, walnuts and peaches.
- Crostini with mashed avacado (with salt and garlic) and bacon
- Little Smokey sausages rapped in bacon, and heavily dusted in brown sugar (baked at 350 for about 15-20 mins)
Kate & Adam