Taking a cue

Friday March 1, 2013

As I have said many times over, I am a bore. My thought of a great evening is sitting down and reading a non-fiction book, especially when it is either food related or New England related. That includes the history of towns or fishing off the Yankee shoreline or even age old conflicts between the Native Americans and the Puritans. I love reading about native American foodstuffs and how they prepared their diets. One of the things that interested me was reading how they would crush wild strawberries and mix it with ground, dried corn. This resulted in a reddish, wet cornmeal that they would then place on a heated rock next to a fire and cook something reminiscent of a hoe cake of old. While thinking about that the other day, I thought that something as simple as combining bread and strawberries would make a "clean and simple" breakfast. So here it is, and you really can't get any simpler or have a crisp, neat taste.

"Clean and Simple" Fresh Strawberry French Toast

I realize this recipe isn't a Michelin-star dish, but I beg to say that anytime you use fresh strawberries in any dish is worthy of a star, maybe two.

4 (2-inch) thick slices bread*

2 cups sliced strawberries

4 eggs

1/2 cup milk

1/2 teaspoon vanilla

1/8 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 cup powdered sugar

Butter or margarine for grilling

Using serrated steak knife, cut a pocket in edge of each slice and fill with strawberries. Combine eggs, milk, vanilla, nutmeg, cinnamon and sugar. Heat skillet over medium-high heat and add butter. When melted, quickly dip your stuffed french toast in egg mixture and cook until browned on both sides, about 3-4 minutes per side. Sprinkle with powdered sugar and top with additional strawberry slices if desired.

*I love to buy a loaf of unsliced bread and slice it myself. You can use any unsliced bread you choose, be it French or Italian if desired.


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