Today in Michigan, it is cold. Not like winter cold, but 60-degrees, dreary and windy cold. It's wonderful for those of us who look forward to fall weather. For my beach bum friends, it is a depressing state of affairs. The 2 week forecast that doesn't reach 80-degrees is not going to make it better, either.
My only problem with summer ending is the disappearance of the farmer's markets. I love visiting the small towns in my area and choosing fresh produce from the local farmers. July and August are prime for peaches, plums and nectarines. I picked up a half dozen of each the other day.
The plums we will probably just eat out of the fridge as snacks. The peaches will go into a pie. The nectarines were a bit of a wild card, until I got this breakfast craving; French Toast with Cream Cheese and Sauteed Nectarines. Don't knock it until you try it. It's fabulous.
French Toast with Cream Cheese and Sauteed Nectarines
Ingredients
8 slices of Texas Toast
4 eggs
1/2 cup milk
1 tsp vanilla
1/8 tsp salt
2 nectarines, pitted and thinly sliced
2 TBSP sugar
4 TBSP butter
Whipped cream cheese spread
Directions
- Melt 2 TBSP butter in a medium saute pan. Add the nectarine slices. Sprinkle the 2 TBSP sugar over them and saute until tender, about 6 minutes. Remove from the heat and set aside.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt.
- Melt 1 TBSP butter on a griddle pan over medium heat. Spread it around the pan.
- Dip each side of the bread into the egg mixture and then transfer it to the griddle pan. (I cook these in batches of 4 at a time.) Cook over medium heat for 2-4 minutes or until golden brown. Flip the bread and cook 2-4 more minutes. Repeat with the remaining for slices of bread.
- To Serve: Place 2 slices of French Toast on each plate. Spread an even layer of cream cheese across each piece. Then drizzle 1/4 of the sauteed nectarines over the top.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Per Serving | % Daily Value* |
| Calories 472 | |
| Total Fat 22.2g | 29% |
| Saturated Fat 11.3g | 56% |
| Trans Fat 0g | |
| Cholesterol 208mg | 76% |
| Sodium 681mg | 30% |
| Potassium 236mg | 5% |
| Total Carb 53.7g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 17.5g | |
| Protein 14.2g | |
| Vitamin A 32% · Vitamin C 6% | |
| Calcium 9% · Iron 18% | |
| *Based on a 2,000 calorie diet | |
This is definitely not an everyday breakfast, but I definitely recommend the occasional splurge. Let me know what you think when you try it.
As always, thanks for stopping by,
Kristie
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