The brunch season is officially underway. We offer you 3 recipes that combine our activity and our favorite drink!
1.French Toast with Creamy Earl Grey 🍞
A fragrant and indulgent take on French toast, infused with Creamy Earl Grey tea for a subtle hint of bergamot and vanilla.
Ingredients (serves 4):
- 4 thick slices of brioche or country bread
- 200 ml whole milk
- 1 tablespoon Creamy Earl Grey tea (or Lavender Earl Grey)
- 2 eggs
- 1 tablespoon brown sugar
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Butter for cooking
- Maple syrup and fresh fruit for serving
Preparation:
- Infuse the milk: Heat the milk until it simmers, add the tea, and let it steep for 5 minutes. Strain and let cool.
- Prepare the batter: In a bowl, whisk the eggs with the sugar, vanilla, and salt. Incorporate the infused milk.
- Dip the bread: Submerge each slice in the mixture for 10 seconds on each side.
- Cook: Melt butter in a skillet and toast the slices for 2-3 minutes on each side.
Serve: Drizzle with maple syrup and accompany with fresh fruit.
2.Avocado Toast & Poached Eggs with Matcha 🥑
A delicious and original toast with a touch of matcha for a balanced brunch.
Ingredients (for 4 toasts):
- 2 ripe avocados
- 4 slices of sourdough bread
- 4 eggs
- 1 tablespoon white vinegar
- 1/2 teaspoon matcha tea
- Juice of 1/2 lemon
- Salt, pepper, Espelette pepper
- Sesame seeds and fresh herbs (chives, cilantro)
Preparation:
- Prepare the smashed avocado: Mash the avocados with lemon juice, matcha, salt, and pepper.
- Poach the eggs: Bring water to a simmer with vinegar, crack each egg into a ramekin, and gently lower it into the water. Let it cook for 3 minutes, then drain on paper towels.
- Assemble: Toast the slices of bread, spread the avocado, add a poached egg, and sprinkle with Espelette pepper, sesame seeds, and fresh herbs.
3.Homemade Granola with Nuts and Chai Tea🍊
A crunchy granola infused with the spicy flavors of chai tea, perfect with yogurt and fruit.
Ingredients (for a jar):
- 200 g of rolled oats
- 50 g of nuts (almonds, hazelnuts, pecans)
- 1 tablespoon of chai tea
- 2 tablespoons of honey or maple syrup
- 1 tablespoon of melted coconut oil
- 1/2 teaspoon of cinnamon
- A pinch of salt
- 50 g of raisins or cranberries
Preparation:
- Infuse the honey: Heat the honey with the coconut oil and add the chai tea. Let it steep for 5 minutes, then strain.
- Mix: In a bowl, combine the rolled oats, chopped nuts, cinnamon, and salt. Add the infused honey and mix well.
- Bake: Spread the mixture on a baking sheet and bake for 20 minutes at 320°F, stirring halfway through.
- Add the dried fruit: Let it cool, add the raisins, and store in an airtight jar.
Serve with yogurt and pieces of fruit for a balanced brunch!
