Believe it or not, this recipe is actually perfect for a morning campfire breakfast (assuming you have a cooler while camping). Whodathunk you could make such a decadent breakfast while camping? You can mix the eggs ahead of time and cook the toast on a skillet right over an open flame. On your morning trek, pick a few wild huckleberries, bring them back to the campsite and prepare this delicious breakfast.
What You’ll Need:
- 4 large eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon butter
- 4 slices of day-old challah bread, 1” thick
- ½ cup fresh huckleberries
- ¼ cup cream cheese at room temperature
- 2 pomegranate pluots, plums, or plumcots for garnish, cut into wedges
- Confectioner's sugar for dusting
- Maple syrup (optional, but highly recommended)
- Combine the eggs, cinnamon, and nutmeg in a bowl and whisk until the egg yolks and whites are thoroughly combined.
- Next, melt the butter in a skillet over medium heat. When the butter has melted, gently coat the challah slices in the egg mixture and lay flat on the skillet. You should hear a slight fizz when the challah touches the hot skillet. If you don’t, your skillet is not hot enough. Cook the toast until golden brown on both sides, about 4 to 5 minutes each side.
- Remove the toast from the skillet and gently spread the cream cheese on 1 side of 2 of the toasts. It is VERY important that the cheese is at room temperature - if it isn’t it will be too hard to spread and it will glob. Next, spread the huckleberries on top of the cream cheese. Place the undressed toasts on top of the cream cheese and huckleberries (you’re essentially making a sandwich).
- Finally, garnish with pomegranate pluots (my personal favorite), plums, or plumcots. Sprinkle confectioner’s sugar over top and drizzle with maple syrup.
Serves: 2
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