Hello Everyone! I’ve got another french toast recipe with a twist for you again today, but this time there will be no added milo to it. Instead we’re gonna crust our classic french toast with some cornflakes to give it that extra added crunch to an already soggy bread. I came across this idea a couple of months ago back in July when Symmetry Breakfast went viral. They posted a photo of some cornflake-crusted french toast and when I planned for Breakfast/Brunch Month for October, I knew I had to tackle a recipe for that!
I absolutely love their work! If you have been following my Instagram during that month, you would’ve seen that Jialing and I (and Edison) hopped on the #symmetrybreakfast bandwagon for the last remaining week that I was in Sydney. Actually, I might just share the photographs here since I don’t know if I will be posting them on the blog anytime other than now I guess (click on the individual images to view a larger version of them):
L-R: Homemade Charred Eggplant & Baby Octopus Shakshuka with Lebanese Bread; Blueberry & Passionfruit Cider |French Crêpes with a Honeyed Citrus Creamcheese Filling topped with a Mixed Berry Compte; Orange Sunrise Cocktail |Pea and Ham Soup with Stone-baked Pane di Casa and Strawberry & Lime Cider | Potato Hash Crusted Breakfast Quiche with Caramelised Onion, Chorizo, Spinach, and Sunnyside Up Egg with Mixed Leaf Salad and Garlic Butter Bread | Beer, Bacon, and Tater Soup (aka “Man Soup”) with Pane di Casa; Russian Earl Grey Tea | Fancy Filipino Hotsilog Brekky with Sweet Potato Hash Browns and Brekky Mocktails
I know, they’re not quite as symmetrical as the guys from Symmetry Breakfast (we tried to be creative with our symmetry/asymmetry lines), but it still gained a lot of views, likes (especially from Symmetry Breakfast), and new followers! Anyway, yes I realise that I have gone on a bit of a tangent, but I’m pretty sure you enjoyed those photographs (for those who have not seen them that is). So let’s get down to business shall we and get a move on to today’s recipe:
PREP TIME <5 MINS| COOKING TIME 8-12 MINS| SERVES 2-4*
*Depending if you want one or two slices of french toast per person; recipe is for 4 slices of bread
1 & 1/2 cups of cornflakes, crushed
4 thick slices of bread
1/2 cup milk
1 large free range egg
1 tbsp white sugar
1/2 tbsp vanilla extract
1/4 tsp cinnamon
1/8 tsp ground nutmeg
Whisk the eggs together with the milk, sugar, spices, and vanilla extract in a bowl.
Dip both sides of a bread slice to soak up the wet mixture; do not soak it for too long. The dip the soaked sliced bread into the cornflake crumbs and coat.
Place the bread slice into the frying pan and cook until done, 2-3 minutes per side.
Once done, transfer to a plate lined with a paper towel to soak up any excess oils. Repeat for the remaining bread slices.
Top with your favourite toppings, and/or serve with your choice of fruits for a fresh salad on the side. Enjoy!
Hello Everyone! Today is the last day for Winter Warmer Month *sad face* and I’ve got something that the men may like: Bacon, Beer, and ‘Tater Soup (aka “Man Soup”). Towards the end of June, when I was planning Winter Warmer Month, I came across this recipe in my research and decided to give it a go for one reason, and one reason only – it was just because it was called Man Soup, which I’m guessing comes from the bacon and beer.
If you are, or have been following my Instagram through my blog, you may have noticed that I have been posting a few photographs that show somewhat symmetry (asymmetry) breakfast/brunch/lunch/super late lunch photographs that have been inspired by the symmetrybreakfast guys that have been trending last weekend. I showed them to Jialing and we then decided to have our own symmetry breakfast this past week and it’s actually quite fun! Today, as you can see above, we had bacon, beer, and potato soup, well, we were supposed to have a different brekky this morning but since I was already preparing this for the blog, we decided to have soup instead.
The original recipe can be found on Food.com – I pretty much followed the recipe, but adjusted the quantities, probably not very accurately since I kind of just winged it to make two servings.
PREP TIME 10 MINS| COOKING TIME 1 HOUR 10 MINS| SERVES 2-4
330ml (1 bottle) beer
250g maple-glazed bacon, cut into bits
50g vintage cheddar cheese, crumbed or grated
1 cup chicken broth
2 large potatoes, peeled
1 celery stick, sliced
1/2 brown onion, halved and sliced thinly
1/4 cup plain flour
2 tbsp unsalted butter
2 tbsp light sour cream, plus more for topping
Ground salt and black pepper to taste
Preheat oven to 200C (400F or gas mark 6). Line a baking tray with foil or parchment paper and rub the potatoes with a bit of salt and some olive oil. Bake in the oven for about 45 minutes, adjusting the cooking time if needed to make sure that they pierce easily with a fork.
As the potatoes cook, heat a medium-sized pan over medium-high and add the bacon bits. Fry until crispy. Once done, use a slotted spoon to remove the bacon bits and transfer to a plate lined with a paper towel.
Next, add in the onion and celery slices to the pot with the bacon grease and sauté until soft and translucent, about 5 minutes. Then add in the butter and continue stirring until it melts.
Sprinkle the plain flour over the onion/celery mix, stirring continuously until it starts to form a paste-like texture, and the flour and fats are combined smoothly. Keep stirring it for a further 5 minutes until it becomes a blonde roux (a light tan colour).
Slowly pour the chicken broth into the roux, adding more and more at a time to get the roux into a creamy texture. Once all the broth has been added, pour the beer into the soup slowly, a little at a time and continue to stir.
When the potatoes are done, cut them into small chunks and add them to the pot, stirring to incorporate into the soup.
Using a handheld stick blender, mix the entire mixture into a thick stew. Add water to thin if necessary, however don’t add too much liquid until the blending is done. Then, add the sour cream and cheddar cheese, and let the soup continue cooking for a further 15-20 minutes on medium-low.
Turn the heat off, and divide equally into serving bowls (2 large bowls, or 3-4 small bowls) and top with the crispy bacon bits and a dollop of sour cream. Enjoy!