I’m not kidding when I say that I’m a busy girl. I generally need to wake up (very) early so that I can pack in everything that I need to do for the day, so having a good, hearty breakfast is essential. It is my favourite meal of the day, but I am always crunched for time in the morning!
I tend to stay away from processed foods, so most of my food is made from scratch. You can imagine how that can affect my morning meal time – no cereal for me! I usually like to start my day with an egg- or dairy- (cheese, yogurt) based meal, when the time permits. If I don’t have time for a sit-down meal, I stick with fruits and nuts. Peanut butter on banana, with seeds and nuts, makes a great on-the-go bite for me.
I am excited to partner with Loblaws this month to promote their August food trend “Cooking on the Clock“. With this challenge, I had to come up with an amazing breakfast… in under 20 minutes!
Instead of my usual meals, I decided to indulge in brioche French toast, topped with wild blueberry sauce, brown butter-infused maple drizzle, and homemade almond whipped cream. All this took me only 15 minutes to make!
Ingredients:
For French Toast:
PC Blue Label Brioche Bun, pre-sliced in half
1 egg (per bun, if you are making multiple)
PC Ground Cardamom to taste (I used about ½ tsp)
Nutiva Liquid Coconut Oil
Butter
For whipped cream:
Neilson Whipping Cream
Pure Almond Extract
Lantic Icing Sugar
Toppings:
PC Black Label Quebec Wild Blueberry Fruit Spread
Shady Maple Farms Maple Butter
Unsweetened Medium Shredded Coconut
Fresh herbs (I used oregano, lavender, and rosemary)
Other:
Kikkerland Kitty Kitchen Timer – a super cute way to keep on schedule!
Instructions:
For French Toast:
- Whisk egg and cardamom together, making sure to completely combine.
- Press brioche buns into egg mixture. Coat all sides and let soak if there is extra egg mixture.
- Heat frying pan on medium and add coconut oil and butter.
- Once pan is hot and butter is melted, place brioche halves into pan. Don’t move brioche until you can smell something yummy cooking (~5 minutes). Flip toast and cook on other side. It’s best to get your brioche a dark brown colour for flavour.
- Do not get rid of leftover oil/butter once finished – it will be used for the maple drizzle!
For the Whipped Cream:
- While French toast is cooking, pour whipping cream into a bowl (2-4 Tbsp.) with ½ tsp icing sugar and 2 drops of almond extract.
- Whisk until stiff peaks form. I used an electric hand mixer to speed this up.
For brown-butter infused maple drizzle:
- After removing French toast from pan, keep leftover oil/butter in pan. Mixture should be brown. Add 1-2 tsp maple butter to the pan and mix. Heat from pan will turn mixture into a liquid drizzle.
Plating:
- Put brioche toast on plate, spoon on wild blueberry spread, drizzle on maple mixture, and top with whipped cream. Sprinkle on cardamom, shredded coconut, and fresh herbs.
- Serve and enjoy!
For more recipes, please visit Loblaws.ca!
