PrettyGirlFood

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Posts tagged breakfast
Eggy Bread 3 slices bread2 eggsa splash of milka knob of butterCrack the eggs into a shallow dish that a slice of the bread will fit into. I use a rectangular tupperware container. Add a splash of milk, and whisk with a fork until evenly mixed. Drop in a slice of bread and then turn to coat both sides in egg. Repeat with the other two slices of bread. Leave them to sit in the egg for a minute, while you get the fry pan ready. I just stack them up on top of one another.Warm a large fry pan with a knob of butter. When the butter is foaming, add the slices of bread so that they’re all flat on the pan. If there’s a little bit of egg left in the container, carefully pour it on top of the slices of bread. Fry until nice and golden and then flip and fry the other side. I like to eat this plain or with a little lemon and sugar on top, like a pancake. I cut it into fingers for Roman to eat. Make sure it’s cool enough for your baby before handing it over. 

Eggy Bread

3 slices bread
2 eggs
a splash of milk
a knob of butter


Crack the eggs into a shallow dish that a slice of the bread will fit into. I use a rectangular tupperware container. Add a splash of milk, and whisk with a fork until evenly mixed. Drop in a slice of bread and then turn to coat both sides in egg. Repeat with the other two slices of bread. Leave them to sit in the egg for a minute, while you get the fry pan ready. I just stack them up on top of one another.

Warm a large fry pan with a knob of butter. When the butter is foaming, add the slices of bread so that they’re all flat on the pan. If there’s a little bit of egg left in the container, carefully pour it on top of the slices of bread. Fry until nice and golden and then flip and fry the other side. 

I like to eat this plain or with a little lemon and sugar on top, like a pancake. I cut it into fingers for Roman to eat. Make sure it’s cool enough for your baby before handing it over. 

Blueberry-Lemon Muffins with Blueberry Jam Yields 12 muffins INGREDIENTS: 2 cups blueberries, divided 3/4 cup and 1 tablespoon sugar, divided 2 cups all-purpose flour 1 teaspoon cinnamon 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup buttermilk 1/4 cup (1/2 stick) unsalted butter, melted 1/4 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract For the lemon sugar topping: 1/4 cup sugar Zest of 1 lemon DIRECTIONS: Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a medium saucepan, combine 1 cup blueberries and 1 tablespoon sugar. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Let cool 10-15 minutes. To make the lemon sugar topping, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside. In a large bowl, combine the flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt. In a large glass measuring cup or another bowl, whisk together the buttermilk, butter, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add the remaining 1 cup blueberries and gently toss to combine. Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon blueberry jam, swirling into the batter using figure eight motions. Sprinkle with lemon sugar mixture. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

Blueberry-Lemon Muffins with Blueberry Jam

Yields 12 muffins

INGREDIENTS:

  • 2 cups blueberries, divided
  • 3/4 cup and 1 tablespoon sugar, divided
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the lemon sugar topping:

  • 1/4 cup sugar
  • Zest of 1 lemon

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

In a medium saucepan, combine 1 cup blueberries and 1 tablespoon sugar. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Let cool 10-15 minutes.

To make the lemon sugar topping, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.

In a large bowl, combine the flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the buttermilk, butter, vegetable oil, eggs and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the remaining 1 cup blueberries and gently toss to combine.

Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon blueberry jam, swirling into the batter using figure eight motions. Sprinkle with lemon sugar mixture.

Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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