Breakfast at Work

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"This is the best french toast I have *ever* had..." - actual quote from one of my coworkers! That and many other rave reviews spouted forth after Steven requested I cook up some breakfast for the crew. He and Tyler had come in early to reset the wall of pasta, and I was more than happy to comply.

My first thought was to do a fritatta. Because I love fritattas, and they're easy, and you can throw just about any hodgepodge of ingredients in there and make it work. But just about every breakfast we've had at work has been some sort of egg dish, and I got the urge to do something different.

I looked at the day old bread and a lightbulb went on. I looked at the baskets of apples in the walk-in and it got brighter. On my way out, I saw a tub of mascarpone, and thought to myself, "Oh, yeah"... imagine Ferris Beuller's Day Off or the Kool Aid man ;)

chicka chicka chick ahhh

I cut up two loaves of day old Crumb Bros bread into nice fat slices (one country sourdough, one raisin walnut), put them in a hotel pan and drenched them with a mixture of milk, eggs, cinnamon, and sugar... meanwhile, I sliced up a couple granny smiths nice and thin, pulverised a thumb of fresh ginger, and tossed all that with some more sugar and cinnamon... I buttered up a baking sheet and put the sopping slices on it in the oven to bake while I caramelized the apples in a frying pan... zested some lemon into there as well, then finished the apples off with some of the juice. Before serving, I whipped up the mascarpone with some sugar and lemon juice... et voila!

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Zomg, that looks & sounds to-die-for! XD

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This page contains a single entry by Emiliano Silva Lee published on March 15, 2009 9:44 AM.

Hot, Flat, and Crowded was the previous entry in this blog.

Panaderia Memories is the next entry in this blog.

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