That’s it.
I’ve had enough.
I can’t stand any more.
At all.
I never did like tinned fruit and I force myself to swallow the second piece of peach in syrup of the morning. Paul is quite happy to gobble up the remains of the jar. I pull out some stale bread and dip it in the remains of a jar of jam. Ahhh, that’s better.
In an attempt to find an alternative to always cooking sausage and eggs for breakfast we started buying jars of peaches in syrup. It had to be peaches because that’s just about the only preserved fruit you can buy in the villages. It was OK for a few days but now I’ve had enough. Going to have to find an alternative. Go with the bread and jam. That’s what I thought until we’d been staying at the Oasis for a few days. Breakfast here is described as ‘continental’, which in this case means toast and jam every day. And now I’ve had enough of that too. Think I’ll have to get in the habit of boiling the eggs the night before. Except Paul likes the peaches but doesn’t like plain hard boiled eggs. Sometimes our differences are not so much profound as just plain inconvenient!
Did a quick search on line for you Helen and discovered you can combine the joys of peaches and toast – as long as you’ve got an oven. Enjoy!
Dave
Overnight Luxury – Peach French Toast
Anything peach catches my eye and this recipe was no exception. I adapted it from an on-line recipe I saw years ago from a B&B in New England and just rediscovered it in one of my notebooks. I added a few things that I thought would be helpful tweaks and it was delicious!
Doing an overnight french toast is wonderful. You can prepare it in about 5 minutes the night before and cover it with plastic wrap, then pop it in the oven the next morning. The soaking in liquid and then baking really makes wonderful french toast. However, it is equally delicious if you prepare it in real time.
Also try substituting apple butter for the peach preserves and topping with slightly poached apple slices. Pears or Asian pears also make a delicious twist to this recipe. For another great overnight french toast recipe, try eggnog french toast.
Baked Peach French Toast
INGREDIENTS
•3 eggs beaten (substitute 3/4 cups egg substitute)
•1 cup light cream (substitute milk or nonfat half-and-half)
•1/2 teaspoon nutmeg
•2 tablespoons peach preserves
•1 loaf or slices of French, Italian, challah or other white specialty bread
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1 teaspoon vanilla
•Cooking spray
PREPARATION
1.Prepare 9 x 13 baking dish or pan by spraying with cooking spray.
2.Cut the bread into slices if not already sliced.
3.Mix all ingredients except bread in large bowl.
4.Dip the slices of bread and arrange in prepared dish.
5.Pour rest of milk mixture over the bread in pan.
6.Recipe may be covered with plastic wrap and refrigerated until morning at this point.
7.Heat oven to 350 degrees.
8.Place pan in oven and bake for 30 minutes.
9.Remove from oven, cool for about 5 minutes.
Toppings for Peach French Toast
•Sliced, drained peaches in juice
•Fresh sliced peeled peaches
•Dust with powdered sugar
•Top with peach butter
•Spoon on a bit of peach jam
•Top with butter and regular maple syrup
Or failing that, you could try one-eyed Egyptians. I used to make them as a scout many (many) years ago. No idea why they got the name
Take one egg and one piece of bread for each person (these are great made with homemade bread)
Butter one side of each piece of bread, then salt and pepper it.
Cut a circle out of the middle of the buttered bread. Heat some oil in a frying pan and place the bread, butter-side down.
Let the bread sit in the pan for a minute or so. You want the butter to start to melt, this forms a “barrier” so that when you crack the egg in, it doesn’t leak out from underneath.
Don’t forget to put the “hole” on the pan, also. It gets nice and toasty.
When the butter has started to melt, crack one egg in each hole. Salt and pepper each egg.
Cook until the whites on the bottom have set and it is solid enough to flip it over without egg flying all over the place. After you flip them, just cook until the egg is the way you like it.
If you’re feeling really adventurous you could even add a bit of peach to make a smiley one eyed Egyptian.
Enjoy!
Would you believe it!! Only a week ago I threw out all the jar of cinammon and nutmeg on the grounds that we never used these things at home so I’d no idea why I’d brought them with me!! And now here you are giving me a recipe that uses those very ingredients. Not sure how I’d get the vanilla though – the only vanilla I’ve got is the flavouring in a tea bag.
On the basis of time and tastiness though I think I’d rather stick with the one eyed Egyptian if you don’t mind!! Without the peach additive!!