slow kitchen

There has been a lot going on lately. That's probably a gross understatement. But suffice it to say that one result has been a drastically reduced amount of time spent in the kitchen. When I get distracted by life and other projects, as I have been lately, I find myself turning to staple, tried and true dishes, vs. adventures in the kitchen. Fear not, the adventures will still come, however likely with less frequency than they have in the past.

This morning, I woke to a lovely extra weekend day and decided to put forth some effort to prepare and consume something besides coffee for breakfast. Leftover baguette, blueberries bought on a whim, and eggs from the fridge were morphed into simple and tasty french toast. I hesitate to even post the recipe here (due to simplicity of both ingredients and method). However since this was the source of the only hot pan that's been in my kitchen for a while, it can be found below.

Adventures will follow when culinary inspiration does. I'm trying to be patient for it. I hope you will be, too.

Simple Blueberry French Toast

Serves 1

1 Tbsp. butter

2 eggs

2-3 slices from baguette or rustic bread

a handful fresh blueberries

maple syrup

Melt butter in a medium pan over medium heat. Whisk eggs together in a bowl. Dip bread into eggs, one slice at a time, allowing the bread to soak up eggs. Transfer eggy slices to hot pan.

Cook until golden brown, then flip. Add blueberries to pan. Continue to cook until toast is golden on the second side. Transfer french toast to plate. Top with hot blueberries and maple syrup.

One year ago: leek and potato soup