Today we made a most delicious brunch!
On the menu was scrambled eggs, french toast with Tom’s special syrup, and bacon along with some yummy aeropress coffee.
So I always thought scrambled eggs was just making an omelette and squooshing it up. Turns out thats not really true. Real scrambled eggs are far more tasty.
Head Chef: Tom
salt & peps
a few small knobs butter
Whisk the eggs in a bowl, then add a few small knobs of butter. Season with salt and pepper. Put the mixture in a frying pan over medium heat and stir constantly. This will give you softer, creamier scrambled eggs with smaller curds. If you like larger curds in your eggs, do not stir as much. When the eggs are almost but not yet cooked, add 4 tsp cream. Cook a few more seconds and serve immediately.
For the french toast, we had never made it before, so we made a simple recipe.
Head Chef: Rasha
3 pieces of sliced white bread, cut diagonally into triangles
knobs of butter for frying
¼ tsp salt
¼ tsp sugar
¼ tsp vanilla extract
¼ tsp cinnamon
dash of nutmeg
+Tom’s special syrup for topping
Whisk all the ingredients except for the bread and butter in a bowl. Melt some butter in a frying pan over medium heat. Dip the bread into the mixture for 5 seconds on each side. Place the bread on the frying pan and fry on both sides until crispy and golden brown. Serve immediately, topped with Tom’s special syrup.
Tips: We used skim milk, and Weightwatchers bread, and it tasted delicious, so this recipe works for the (slightly) health conscious. We halved a recipe that serves 4, so you can double to serve 4.
Tom’s Special Syrup
Tom’s special syrup is born out of a chronic lack of maple syrup in the United Kingdom generally and my house specifically.
Head Chef: Tom
3 heaped tablespoons golden syrup
1 ½ tsp vanilla extract
1 ½ tsp cinnamon
1 dash nutmeg
¼ tsp chilli flakes
Mix it all together with a fork. The mixture is quite viscous at first, but loosens into a delicious ooze on anything hot. The chilli adds a bit of an interesting kick to something which otherwise would just be trying (and failing) to be authentic maple syrup, so I think it’s a worthwhile addition.
It’s also recommended to serve all this up with a mess of bacon and coffee.
That’s it for today, have a good brunch!