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Aamna Sharif is in Bali and vacationing in style. She walks down hotel corridors like she’s on a catwalk somewhere, and who doesn’t live for that degree of real-life high camp? Full marks, no notes.
"What is the use of a book without pictures?" asked a curious Alice once. "What is the use of a vacation without delicious food?" we ask at Slurrp. Aamna agrees with us because she has been keeping us updated on all the delicious food she’s been consuming. What caught our attention was a plate of the fluffiest pancakes in the foreground and an avocado toast with cherry tomatoes in the background. BDE right there. Breakfast done excellently
If you are nowhere near Bali but want to eat a breakfast just as pretty, you have come to the right place. We are, of course, a repository of all the best food you could ever want to eat, and today we will provide you with recipes for some of the prettiest breakfasts you can have. Plus, we will try to keep them as simple as possible to assemble.
1. FRENCH TOAST
French toast is best made with brioche, sourdough, French bread, or challah, as these types of bread are solid enough to stay together when completely soaked in the egg custard. If these are not available, any thick-sliced white bread can also be used. Day-old slices work better for French toast because they absorb all the liquid and fat a lot better than fresh slices of bread.
Ingredients:
• ⅔ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract (optional)
• ¼ teaspoon ground cinnamon (optional)
• Salt to taste
• 6 thick slices of bread
• 1 tablespoon unsalted butter, or more as needed
Method:
• Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.
• Lightly butter a griddle and heat over medium-high heat.
• Dunk the bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot.
Garnish with raspberries, strawberries, bananas, and blueberries for a very pretty breakfast.
Did you know that French toast may not really be French? It is said that an American man by the name of Joseph French created the sugary dish in 1724 and gave it his own name. Nevertheless, this is probably a false claim, as there is evidence of ancient Roman cooks who fried soaked bread with milk and eggs based on old recipes. It is more likely that modern French toast was invented by chefs in the fifteenth century who were looking for a way to utilize stale bread.
2. EGGS BENEDICT WITH ASPARAGUS
Who doesn’t like eggs benedict? Why not make it more colorful and healthier with asparagus? Here’s a foolproof recipe.
Ingredients:
• 12 fresh asparagus spears
• 4 eggs
• 1 teaspoon distilled white vinegar
• 1 teaspoon salt
• 2 large croissants, split
• 4 slices of bacon
• 1 cup grated hard cheese
• ½ cup prepared hollandaise sauce
Method:
• Steam asparagus spears for 2–6 minutes, depending on the thickness of the asparagus.
• Poach the eggs until the whites are firm and the yolks have thickened but are not hard. This should take 3–5 minutes. Poaching works great on medium-low heat, with vinegar added to the water and the water kept at a gentle simmer. Remove the eggs from the water with a slotted spoon, drain on a plate lined with kitchen towels to remove excess water, and then place on a warm plate.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange the halves of the croissant on the baking sheet. On top of each half, add a poached egg, 1 slice of bacon, 3 sprigs of asparagus, and a quarter cup of hard cheese like asiago, parmesan, pecorino.
• Broil until the cheese melts and begins to crisp.
• Heat hollandaise sauce over medium heat until it bubbles up, and then pour over baked croissants.
Did you know the well-known steakhouse Delmonico's in NYC could be the place of origin of the famous dish, eggs Benedict? Mr. and Mrs. LeGrand Benedict, who were frequent visitors to the restaurant, made a special request one day, which turned out to be what we now recognize as eggs Benedict. This creation was so scrumptious that it became an unofficial item on the menu. There are other origin stories, of course, but we do like this one.
Have a great breakfast!
