|You really don't need maple syrup with honey-drenched French toast.|
It is gray and damp in Wisconsin today, but we were outdoors early to clean out the nest boxes, fill the bird feeders, take down the wind chimes and move the copper birdbath* inside. We stashed garden tools and pots in the horse barn.
I attended to the compost pile, adding vegetable scraps from the crisper, and plucked the remainder of the cherry tomatoes from the potted plant on the deck. Walking down into the garden, I noticed a small toad making its hip-hoppity way to a hiding place under the spreading yew. We take delight in these small creatures and happily share a yard with them.
Working outdoors on a cool morning helped us work up a hunger. It was obvious we needed a hearty breakfast.
Still bent on cleaning out the larder, I came up with this healthy concoction:
Whole Grain French Toast with Walnuts and Manuka Honey
- 4 slices dense whole grain bread
- 2 organic eggs
- 1/4 cup vanilla soy milk
- pinch sea salt
- 2 teaspoons brown sugar
- dash cinnamon
- 4 tablespoons butter
- 2 tablespoons Manuka honey
- 1/3 cup walnuts
- your favorite maple syrup, optional
Coat walnuts in 1 teaspoon butter, dash sea salt and 1 teaspoon brown sugar. Roast at 350 degrees for 5-10 minutes, tossing frequently.
While nuts are roasting, beat eggs, soy milk, sea salt, 1 teaspoon brown sugar, cinnamon in broad flat bowl. Immerse bread in egg mixture and soak for 3-4 minutes to ensure bread is thoroughly coated.
Melt remainder of butter in skillet. Add soaked bread and cook over medium heat for 4-5 minutes until browned on both sides. Midway through cooking, add Manuka honey, which is reputed to have beneficial qualities. Remove French toast from skillet and place on plates, topping with walnuts and syrup.
Thanks to Fiona in New Zealand for the honey!
This was the last year we put the copper birdbath outside.