Valentine’s Day Breakfast Ideas

Valentine’s Day is quickly approaching, wouldn’t this be cute to serve for breakfast? It’s so easy to do you’ll have it plated in no time!
I got the heart idea from Martha, the directions are here. I used good quality multigrain bread from a bakery and I sprinkled my eggs with a dry tuscan herb mix that I have, plus salt and pepper, along side it is applewood smoked bacon, our favorite!
They remind me of “Moonstruck Eggs” which I adore and make on special occasions, I did a post on them here.
And for you chocolate lovers out there, these triple chocolate scones are to die for, I only made them twice, they’re too dangerous to keep around!
Dutch-processed cocoa powder added to the dough along with white and dark chocolate chunks, need I say more?
Here’s the recipe!



Holding On To Summer with A Tomato Bread Pudding, and an Opened Faced Tomato and Egg Sandwich

Looking for more ways to use up your summer tomatoes? Here’s 2 recipes you have to try! Tomato Bread Pudding. The minute I saw this flipping through the pages of Amy Goldman’s book ,The Heirloom Tomato, I was inspired to make it. I loved the idea of a savory tomato bread pudding. Think toasted ciabatta cubes tossed in a tomato and herb cheesy custard! What a great side dish this is, we loved it! and I know I’ll be making this again!

Although I do remember all the ingredients, I don’t own Amy’s book, so I can’t give you the true recipe, but I will give you my version of what I did. I cut up and cubed half of a ciabatta loaf, put it in a 400F oven till crispy. In a large bowl I diced 4 tomatoes, added fresh parsley, thyme, and rosemary. Next I added in the same bowl 1/2 cup of half and half, and 1/2 cup of milk, 2 eggs, 1/4 cup of grated asiago, and 1/4 cup of grated romano cheese, salt and pepper.

In a small pan saute 1/2 onion and 2 garlic cloves.Toss this into the bowl with the tomatoes. Place your bread cubes in a buttered baking dish and pour the custard mixture all over covering the cubes, let it all absorb. Place grated romano all over the top and drizzle with olive oil. Bake at 350F in a larger baking dish filled halfway up with water, 25 minutes. Brown under broiler.

Opened Faced Tomato and Sunny Side Up Egg Sandwich

This is great for a weekend morning breakfast. The picture pretty much explains the recipe.

Crunchy toasted bread, slathered with pesto, topped with a hefty slice of your favorite tomato, then topped with a fried egg. Simple concept, extrordinary taste!
I hope you get a chance to try these! Have a great Labor Day weekend and Buon Appetito!


Pannetone French Toast

This time of year Pannetone is everywhere! This sweet, almost brioche type dough, tastes like a fluffy bread/fruitcake that is laced with candied fruits and raisins.

The minute you open the box and unwrap it, you’re hit by the most intoxicating smell! I rarely buy these because my hubby could literally eat the whole thing within a day. He tears off piece by piece, and before you know it, it’s all gone!

This time I hid the box from him because I knew I was going to make french toast with it for our breakfast yesterday. If you haven’t tried it this way, I highly suggest that you do, it’s way beyond good!!!! and it’s perfect for a special occasion.
I usually whisk up 1 egg per slice, you’ll find that it really soaks up the egg mixture. Add in some milk and half and half, or cream, pour in some pure vanilla, and maybe a touch of cinnamon. Melt your butter in a large pan, and cook till nice and dark golden brown. Serve with warmed real maple syrup.

Needless to say, the hubby was very happy, and so was I!

Buon Appetito!!!