I don’t know about you, but for me, it can be so easy to slip into “creature of habit” mode. Or maybe consider yourself an all-the-time COH and are, like, “Wait, that’s a just a mode one can slip into? Since when?”
Either way. When it comes to breakfast, as I’ve said many times before, I almost always have a variation of oatmeal. Lately (and by “lately” I mean, like, the last 2 months), I’ve been alternation between this (with egg whites) and this, with an occasional green-pancake breakfast when I have extra spinach to use up. Over the winter, savory oatmeal was my thing.
Sunday morning, I was up bright and early (I’ve been gradually training my body to wake up a little earlier again in preparation for the new gig). I had plans for a picnic, but it wasn’t until 3 pm. So, after a workout to kill some time, I decided to use up a bunch of random things lurking in the fridge and freezer by making egg-white French toast for what I guess I’ll call brunch.
As I often do, I ate it with a side salad—gotta use up the greens and get in some veggies for the day. Seriously, why don’t I do this more often? French toast is so easy and satisfying, not to mention delicious. This is definitely one of those things that needs to happen more often.
Are you a creature of habit? What are some things that need to happen more often in your kitchen? Or in your life, for that matter?
As I mentioned yesterday, my mom’s family makes a lot of Polish foods for Easter. I didn’t take much home in the way of leftovers since I had a crowded “holiday weekend” bus trip ahead. I did ask for a few slices of babka, though.
According to Wikipedia, the “Christian version” of babka is a sweet yeast bread similar to brioche that is traditionally baked for Easter and other major holidays in counties such as Poland, Albania, Bulgaria,and Macedonia. I’ve seen it in round and rectangular loaves (usually what we get) as well as in bundt cake shapes.
There are a few varieties, but my favorite is definitely the cheese version. It’s not, like, “OMG, this bread is stuffed with all this cheese!” It’s more that it’s ever so slightly denser than the plain variety and has a nice tart sweetness to it. You can also find cheese babka with chocolate, and I’m sure that would instantly become my new favorite if I tried it because, well, come on.
Babka is great on its own, but in my humble opinion, it’s really best as French toast. After getting home from hot yoga and taking a much-needed shower yesterday, I set about making it happen. I kept it really simple and used two thin slices and two egg whites. I didn’t add any milk or spices because I wanted to let the flavor of the bread come through as much as possible. You can totally use a whole egg, but the day after enjoying a lot of rich once-in-a-while foods, I was also in the mood for something a bit lighter.
- 2 small slices babka (or 1 large slice, whatever you want)
- 2 egg whites, lightly beaten (or 1 whole egg)
- Soak babka in egg white ~2 or 3 minutes (you can flip if needed)
- Spray a nonstick skillet with canola oil spray. Cook babka ~1 or 2 minutes on each side or until egg white is thoroughly cooked.
- Optional: Scramble extra egg white on the side. Stuff between slices and enjoy as is or topped with maple syrup, fruit, or whatever else sounds good to you.
I ate this for lunch with a big side salad and put the last few slices in the freezer so I can enjoy more another time.
What’s your favorite bread to use for French toast?