This recipe is inspired by one of the best brunches I ever had the pleasure of eating. At a restaurant called Roamers in Berlin, which I stumbled upon online and then my friend and I made our way over to sample because of the rave reviews I read. We were totally wowed by all of it.
The restaurant exudes farmhouse charm. I felt like I was in a cross between a rustic greenhouse and a ranch somewhere on the west coast. The place is super rustic, the food is gorgeously plated, and insanely delicious to boot. I walked away from this place completely wowed, delirious with delight, and transformed. From a past bruncher who enjoyed this somewhat pseudo-meal but about which was never an enthusiast, to someone who has now seen what brunch has the potential to be and is hooked. A MOUTHWATERING experience, to say the least.
I would go to this place every weekend if I lived close by. But since I don't, I decided to recreate the breakfast I had there. It was too good not to. I have dreamed about that meal many times since.
Without further ado, here is the recipe for your own recreating fun. Your taste buds (and your eyes) will thank you.
2/3 cup of milk (regular milk or coconut milk both work great)
1 tsp vanilla
1.5 tbsp. cinnamon
A loaf of Brioche bread, cut into 1.5 inch (ish) thick slices
Honey (1 spoonful)
(Plus, one additional egg per French toast serving. You will fry this at the very end)
Beat eggs and milk together. Stir in the spices.
Dip a slice of bread into egg mixture, once on each side. Place the now egg-dunked slice of bread onto a lightly greased griddle, set to medium heat. Grill each side for roughly one minute. Each side should be a light to medium golden brown when finished. You may have to flip each bread slice more than once.
Once each slice of French toast is finished, remove from heat and place on a plate off to the side.
Upon finishing grilling all the toast (which should now be set off to the side and cooling), crack 1 egg (per French toast serving, so one egg per person) onto the empty and already warm griddle. Cook the fried egg, sunny-side up, for roughly 1.2 minutes until done. Egg yolk should be solid white with very little clear runny liquid left.
When eggs are finished, slide one fried egg on each stack of French toast. One per person.
This completes the ensemble.
All is best enjoyed warm off the griddle.
Add a side of Greek yogurt (how much, at your discretion) with a spoonful of honey mixed in and topped with berries.
Top the French toast with maple syrup and/or whipped cream.
Yields 5-6 servings (one serving is two slices of bread topped with one fried egg).
Can store extra French toast for up to 4 days in an airtight container at room temperature.
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