This breakfast is my “good bye Illinois, hello California” meal. There are no oranges or pomegranates in Illinois, meaning I rarely had them stocked in my kitchen.
After going to the Ferry Building market on Saturday in San Francisco, I realized that M couldn’t have ended up in a better place when it comes to fresh produce and local foods. Everyone usually questions him as to why he made such a big move and how did his fiancé feel about it. M usually chuckles and has to explain to them that really it was my idea and that I couldn’t be more excited.
This breakfast is easy, not too rich, and perfect for your weekend (or holiday) breakfast. Use a good bread, butter, and honey- you won’t go wrong.
- 4 pieces of thick whole wheat bread
- 4 eggs
- 1 cup milk
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ tablespoon butter
- 2 tablespoons butter
- 1 tablespoon honey
- juice and zest from one orange
- ½ cup pomegranate seeds
- Whisk together milk, eggs, cinnamon, and nutmeg. Melt butter in a large skillet over medium heat. Take bread and soak each piece in the milk mixture until bread has absorbed the egg/milk.
- Place french toast in skillet and cook until each side until brown, 2-3 minutes. Continue to remaining bread.
- In a small sauce pan, add juice and zest from orange. Bring to a boil and cook for 1 minute. Reduce heat and add butter and honey. Heat until butter is melted. Add in pomegranate seeds and remove from heat.
- To serve, cut french toast in half and drizzle butter mixture on top, along with pomegranate seeds.