The Better Way to Eat French Toast

Francesca just had surgery yesterday and while it was a pretty low-key procedure, she was supposed to be out of commission for about a week. We had grand plans to lift her spirits and nurse her back to health, so it was a bit unsettling to find her running around the house this morning and having her drag *me* out of bed this morning. She appears to be the healthiest person in the house right now. That said, we had already promised her a special breakfast this morning so even though she’s doing a terrible job proving she deserves it, we’re committed to french toast and bacon, at least for brunch (oh how we suffer).

 

Look at her... so sick...

 

Right before my birthday this past spring, I spent a beautiful weekend in Dingle, Ireland also pretending I needed to get well. I was thoroughly fake-stressed, and wanted a weekend of complete relaxation to welcome my 22nd year in style so, when the impending time came, I’d be ready to face the real world head-on. I spent the weekend biking, listening to traditional Irish music, and chatting with strangers in cozy pubs, but a large portion of the credit for the weekend’s “healing” powers goes to the Goat Street Café’s French Toast with Brie and Maple syrup. I swear that no combination of flavors has ever sung so beautifully and harmoniously together – they resonate through your heart like music from a particularly good traditional music session, and with similarly strong healing powers (as long as you don’t have an actual illness). You would never think to put these musicians together, but boy can they play. So to celebrate the art of pretending to get well, we’re putting an East Coast spin with Challah French Toast with Brie and Maple Syrup – and we’re adding a trad playlist to play while you eat. Whether you’re recovering from the Tired Tuesdays or post-sleep hunger, I assure you this is just the cure you need.

 

French Toast with Brie and Maple Syrup – The best french toast I've ever had (on The Road Home)

 

And we want to know – what makes you feel better when you’re pretending to be sick? Or do you have any fun spins on traditional breakfast foods? We want to hear all about it!

 

Fig-ure it Out

Like any busy household, we sometimes always have a hard time planning out our meals just so and we end up with a random mishmash of ingredients that were meant for one thing and are now sitting forlornly in our fridge. This week the stars of the show were the figs that we bought for a Fig Cooking School photo shoot and then promptly forgot about, the lone Boursin cheese left over from a three pack meant for God knows what purpose, and the ground beef that had not made it to the TV studio for a Fox News shoot. Using up the ingredients in the fridgermarket can sometimes feel like an episode of Chopped. Which is really frustrating on a weeknight, but hey – it tests our culinary skills and makes us better cooks in the process, right? And besides, we don’t actually have a choice.

 

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For today’s episode of Fridge Chopped, I present you with Fig-Boursin Burgers. The sweetness of the honey-butter figs marries perfectly with the herbs and onions in the cheese and the meltiness of everything blossoms explosively on a crispy bun. Truth be told this could have been improved with some arugula, but we didn’t have any and running to the store would have ruined the magic. Best of all the whole thing was thrown together in the time span of Francesca’s bath!

 

We’re hoping to bring back this feature on a regular basis because lets face it, we’ve all been there. But for now let me know – what’s the most brilliant thing you’ve ever magically thrown together? Comment below and/or better yet, send us a post about it!

Fig-Boursin Burgers

From: Gabrielle Siegel

Ingredients:

  • 3 figs
  • 1-2 tbsp honey
  • 1-2 tbsp good salted butter, like Kerrygold
  • 1 1/3 lbs ground beef, shaped into 1/3 lb patties (or 4 pre-formed hamburger patties)
  • 1/3 – 1/2 container Boursin cheese (any flavor should work but we used Garlic and Fine Herb)
  • 2-3 tbsp canola oil
  • salt and pepper to taste
  • 4 buns of your preference (but Brioche would be awesome)

Directions:

  1. Melt butter and honey together in a good medium-small non-stick pan (my favorite is ceramic) over medium-high heat.
  2. Cut figs from top to bottom into 4 slices, and place in pan. Be sure to place end slices pink-side down.
  3. Cook until soft, about 5 minutes, flipping every so often to make sure they cook evenly on all sides. If pan gets dry, add a little more butter. 
  4. Remove from heat and set aside.

    Burgers & Assembly

    1. Heat a large non-stick pan over medium-high heat, and add canola oil, spreading it around so it lightly coats the pan.
    2. Add burgers, season them liberally with salt and pepper, and cook, flipping often, until cooked to your liking.
    3. Toast buns and place each burger on a bun. 
    4. Spread each burger with 2-3 tbsp of Boursin, and top with 3 fig slices and some arugula if you want.
    5. Admire your handiwork and eat.