Autumn Sunday Brunch

Most Sundays we tend to eat a hearty brunch.  It is the only morning of the week that Scott is home for breakfast so I like to prepare something special.  Since we live kind of far from the city and the great brunch restaurants like Jane's on the Commons, Saege and Fid, we like to eat food that makes us feel like we've gone out for breakfast.

STUFFED FRENCH TOAST - Two Ways

SAVOURY

2 organic eggs

1/8 cup organic whole milk

4 slices homemade organic whole w

heat bread

salt and pepper

organic salted butter

Optional Fillings- dijon mustard, sliced red onion, olives, chutney, pesto, hot peppers, green or red peppers, capers, smoked salmon, smoked turkey, ham, bacon, tomato, variety of cheeses, salsa, pepperoni, salami

For this brunch I made two kinds of savoury sandwiches:

 1) smoked turkey breast, organic swiss cheese, dijon, thinly sliced red onion

2) dijon, swiss cheese, red onion thinly sliced, cherry tomatoes

Method: Whisk the egg, milk, salt and pepper together in a medium size bowl.  Assemble the sandwiches, making sure that there is dijon on both pieces of bread and that you start and end with cheese when you are layering.  The dijon and melted cheese keep the sandwich from falling apart when you dip and fry.

     Preheat oven to 200*.  Heat a medium sized cast iron skillet over med-low heat.  When hot, melt 1/2 Tbsp of butter in the skillet.  Dip assembled sandwich in the egg mix and place one face down into butter and cook about 5 minutes over a moderate flame until the cheese starts to melt, the toast is nice and golden.  Flip over and cook another 5 minutes until melted thouroghly.  

SWEET

4 slices homemade organic whole wheat bread                      

1 organic pear, cored and thinly sliced

3 Tbsp organic chocolate hazelnut spread

2 organic eggs

1/8 cup organic whole milk

3 Tbsp maple syrup

1/2 tsp organic cinnamon

a few blueberries or other fruit for garnish

Whisk the egg, milk, 1 Tbsp of maple syrup and cinnamon in a medium sized bowl.

Coat one side of each slice of bread with the chocolate spread.  Add a layer of the sliced pear. Sandwich the bread together and dip in the egg mix.  Melt the butter in the skillet and fry each side until golden brown and warmed through (about 8 minutes).  Drizzle with maple syrup and fresh blueberries.