Brittany: Sometimes it’s sweet, sometime it’s salty. What if I have eggs for dinner? What is that?
When it comes down to a breakfast item, I will 95% of the time pick salty over sweet. Don’t get me wrong, I will never turn down a pancake or french toast or waffle, but I prefer them as a side to my eggs, and cheese and toast, etc. You can see why I am a big fan of L’avenue‘s pancakes with cheddar. Salty AND sweet. But if I MUST make a choice I will always take some huevos over a cake.
But when I do sweet, I go all the way. I like layers. I like complex flavours. I like exotic, bright, gorgeous colours. Enter pomegranate.
Did you know that there is actually a colour theory that can explain the beauty of this dish? It is based on complimentary analogous colours, or in other words, colours next to one another on the colour wheel.
Simple. Easy. Gorgeously impressive. (For 2-3 servings)
1 french bread/baguette (a soft crust is best)
2 tablespoons vanilla yoghurt
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 large pomegranate, disassembled? (I don’t know how to describe taking all the fruit out of the pod?)
maple or table syrup
First, cut your french bread on an angle to get nice long slices. About 3-4 pieces per person is good as they aren’t very big.
Second, mix your egg dip. Whip the egg, yoghurt, cinnamon and vanilla together. Grate/zest in about 1 teaspoon of orange zest. Avoid too much of the bitter white parts. Juice in 1-2 tablespoons of the orange. Whip together.
Head your griddle/pan, and add butter for frying. Dip the bread in the egg mixture for about 15 seconds on each side and place in the hot pan or griddle. Cook about 3-5 minutes and flip until golden brown on both sides.
Plate your hot french toast and cover in a healthy portion of pomegranate seeds. Garnish with some orange – or even squeeze some orange on top. Finally add your choice of table or maple syrup.