Breakfast, Recipe

French Toast Muffins With Blueberry Syrup

I just created something so good it should be illegal!  Maybe it’s my weird sleep schedule, maybe it’s too many hours with Food Network on in the background but I woke up this morning thinking about food and I got an idea I thought was worth trying. I’m certainly capable of following recipes but the chance to create something new or come up with something out of whatever I happen to have is what I really love about cooking.

Last week Jennifer brought me soup and muffins. Both were absolutely fantastic, and the soup was perfect for the post-chemo hell week adventure I had going on last week. The muffins were indulgent and dessert-esque with pumpkin and chocolate chips so I took it a little slower on them (she brought me 6!!).

Back to this morning, I’m laying in bed at 4am – part of my new sleep routine where I go to bed between 9-10pm then sleep until 2 or 3am, then get up and do stuff (usually read, dishes, laundry) until about 5am and then sleep a couple more hours around 6 or 7am. I’m lying in bed thinking about the food I have left that I need to eat before it goes bad. My mind wanders to shows I’ve seen on Food Network like Chopped and the Banking Challenges where chef contestants are challenged to make something wonderful and new from items in their basket or surprise ingredients. Although often these aren’t in fact ingredients, they’re other complete foods. Like fried chicken they have to incorporate into a cake or something crazy like that. Ok that’s a little extreme, but you get the idea.

So I start thinking about these wonderful muffins and had an idea. It’s not a friend chicken in cake idea, I didn’t put them into a pot roast or anything (hmmm…. is that possible?) but I did make something new and wonderful!

I started by thawing a handful of blueberries I had in the refrigerator for smoothies and cutting the muffins into bread sized slices.

The next step was to make a french toast dredge with 2 eggs, a little almond milk, cinnamon, nutmeg, less than a teaspoon of vanilla extract and a shake of cloves and salt.

Then I dipped the sliced muffins into the egg mixture and fried them in a hot buttered pan.

While they were frying I poured a small amount of syrup into my blueberries and mixed them together,  smashing the juice from the blueberries. If you’re cooking for a crowd, you could cook the blueberries with a little sugar and make a warm blueberry compote, but adding a little syrup was quick and easy.

When they were done I drizzled them with the blueberry syrup and viola’!  They were perfect. The eggs mellowed the sweetness of the muffins and the blueberry gave just a hint of tartness to them as well.

Now back to bed or research available properties for my client?  I’m too awake to sleep again, let’s see what the town home market looks like today!

PS – Thank you Jennifer for the muffins!!

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