- The Washington Times - Tuesday, July 26, 2005

On weekday mornings, I’m lucky if I have time to grab a nutrition bar. In fact, if food companies were to

package their goods in edible paper, I’d be grateful that it would save the 30 seconds it takes to rip off the wrapper.

The frenzy of my Monday-through-Friday life is more than compensated for during the weekend, when I indulge in a long, leisurely breakfast. If you, too, lead a hectic life, I recommend allowing for an indulgent breakfast in your Saturday or Sunday routine.

By giving yourself permission to linger over coffee and a delicious meal, you alleviate stress and can enjoy the morning without watching the clock.

On a culinary note, you’ll have the opportunity to prepare all the wonderful dishes you always wish you could have time to cook. One delicious example might be a breakfast of French toast with maple-blueberry syrup.

This knife-and-fork recipe requires a thick but porous bread. Avoid sourdough bread, which has a tangy flavor that interferes with the fruit topping. Freshly baked bread absorbs too much batter and becomes soggy.

If your bread is very soft, dry it in a 325-degree oven for about 5 minutes before making the recipe.

French toast with maple-blueberry syrup

2 eggs, beaten

1 cup milk

1/4 teaspoon vanilla

1/8 teaspoon salt

2 7-inch-long, 1-inch-thick slices Italian bread

2 tablespoons butter

Maple-blueberry syrup (recipe follows)

Combine eggs, milk, vanilla and salt in a large shallow bowl. Dip each bread slice into batter, turning to soak both sides.

Melt butter in a large skillet. Ease bread into skillet; cook over medium heat for 3 to 5 minutes on the first side, or until golden.

Flip over and cook 2 to 3 minutes on the second side. Remove and serve immediately with maple-blueberry syrup.

Makes 2 servings.


2 cups fresh blueberries

Grated zest of 1 lemon

1 teaspoon lemon juice

1 teaspoons sugar

1/4 cup maple syrup

Combine blueberries, lemon zest, lemon juice, 1 teaspoons sugar or to taste, and maple syrup in a small saucepan.

Bring to a simmer. Cook over medium-high heat for 5 minutes, stirring occasionally, or until sauce is pulpy.

Bev Bennett is the author of “30 Minute Meals for Dummies” (John Wiley & Sons).




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