I realize the contradiction. Yesterday I was talking about not eating bread, and today I’m sharing french toast. That was just poor planning…
Last week, after a chat with myself about basil and desserts, the idea for a strawberry maple basil-ey breakfast stuck in my head.
I rarely make french toast these days… In a previous, less healthy, life (college) I ate it just about every day. Sometimes for breakfast and for dinner. I don’t recommend that, but I do recommend a sweet indulgent morning every now and then…
Here are some other sweet strawberry breakfast ideas that caught my eye this week:
Strawberry Basil Scones from Happy Yolks
Cardamom and Nutmeg Waffles with Minted Strawberries from Turntable Kitchen
Strawberry Rhubarb Apple Oatcake from A House in the Hills
4 slices day old bread
1/2 cup almond milk
1/2 teaspoon cinnamon
coconut oil, for the pan
strawberries (fresh or frozen)
1 basil leaf, chopped
In a small bowl, mix (and gently mash) strawberries together with a little drizzle of maple syrup. Add chopped basil. Set aside.
Whisk eggs and almond milk together. Dip bread slices in the egg mixture and let it soak in for a few minutes.
Heat coconut oil in a large skillet, and cook toast on each side until golden brown.
Top with strawberries and serve with more maple syrup on the side.