Brioche French Toast

On March 2, 2016April 25, 2016 By nathalieskitchenIn Breakfast, Brunch, vegetarianLeave a comment

Recently I discovered a new vendor at our local farmers market that sells French pastries. I was inspired by their brioche bread and decided to make breakfast for dinner. I like to add orange zest and nutmeg to my egg mixture, it makes the a great flavor for the french bread. The corn starch creates a crunchy texture to the french toast.

Brioche French Toast

Servings: 8
Time: 30 min
Difficulty: easy
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Ingredients:

8 slices of brioche bread (cut into one inch slices)
4 large eggs
1 cup half & half or heavy cream
1 tbsp orange zest
1 tsp freshly grated nutmeg
2 tsp cinnamon
2 tsp sugar
2 tsp corn starch
2 – 4 tbsp salted butter (to be used in the pan)
Pinch salt

Directions:

In a square shallow bowl beat the eggs and add the half and half
Add orange zest, nutmeg, cinnamon, sugar, corn starch and salt
Place bread into mixture one at a time to coat the bread
Place on a heated grill or pan with the melted butter
Cook until golden brown and crispy
Sprinkle powdered sugar and serve with warm maple syrup

Poached Egg with Arugula Salad

On October 16, 2015October 16, 2015 By nathalieskitchenIn Breakfast, Salads3 Comments

I love poached eggs! They are easy and super healthy and can be eaten with just about anything. This is great dish if you are watching your carb intake and need a quick healthy breakfast.

Arugula Salad with Poached Egg

Servings: 2
Time: 20mins
Difficulty: easy
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Ingredients:

2 handfuls of arugula
1 tomato cut or you can use cherry tomatoes
1/2 sweet white onion
3 pieces of uncooked bacon cut into pieces
Parmesan cheese shavings (to taste)
2 Eggs (poached)

Dressing:

1/4 teaspoon of Dijon mustard
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
salt and pepper

Directions:

In a large pan, sauté bacon pieces until crispy and add thinly sliced onion. Cook until translucent and remove and drain on a paper towel. Assemble arugula, tomatoes, and cheese in 2 bowls evenly. Add the onions and bacon to the top and add the poached egg. Mix the dressing ingredients together in a bowl and pour over the top.

Vegetable Frittata and Arugula Salad

On October 1, 2015October 12, 2015 By nathalieskitchenIn Breakfast, Easy Dinners, Vegetables1 Comment

Who says you can’t have breakfast for dinner? I started back at the gym this week and I find it very difficult to get the amount of protein needed and keep my carbs down low. This healthy dinner provides lots of protein from eggs and 6 different types of vegetables. You can use any veggies you like or even throw in meat. I just used all my fresh vegetables I picked up at the farmers market. YUMMY!

Vegetable Frittata and Arugula Salad

Servings: 4-6
Time: 45mins
Difficulty: easy
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I cup of chopped mushrooms (any kind is fine)
2 handfuls of baby spinach
1 cup of chopped asparagus
1 cup of sweet onions
6 organic eggs
2 tablespoons of half and half
1 cup of your favorite shredded cheese (optional)
1 tablespoon of butter or olive oil
salt and pepper

Directions:

Preheat oven to 350

Stir together the butter or olive oil in a cast iron pan with onions. Cook until translucent and then add the mushrooms. When the mushrooms cook down, add the spinach and asparagus and sauté for about 1 minute. Whip the eggs in a bowl and add the salt and pepper and cheese. Add to the pan and stir for about 1-2 minutes. When you see the eggs start to form, put in the oven for 17 – 20 minutes.

Remove from the oven and let cool for 1 – 2 minutes.

Arugula Salad