Poppy Seed Brioche French Toast with Honey, Lemon & Blueberries

Technically not a bread, brioche is a viennoiserie instead because of all the egg and butter used (hence more of a pastry, if you will)! It can be eaten plain, sweetened or even savoury and is characterised by the shiny, dark and flaky exterior, which is emphasised with a egg wash before baking. It tastes almost like croissant but is a lot easier and less time consuming to make.

After some searching, I found this awesome recipe for making brioche. It's super rich, delicate and melt-in-your-mouth. It freezes wonderfully and toasts very well in a toaster.

Once you've made your brioche you can prepare it for freezing (if that is your plan). Let it cool for a while before using an electric carving knife to cut through that soft, fluffy bread. You can store the slices in ziplock bags and then put them in the freezer in a spot where they won't be squashed. 

For the French toast slightly stale bread works best, so you can leave out a few slices to dry out overnight. Alternatively, start right away! One of my new favourite discoveries is The Sugar Hit, where you can get the recipe details on how to make this yummy French Toast (you can see from my photos that I added the poppy seeds into the bread rather than the French toast batter; and I used fresh blueberries).

Breakfast Idea

Potato Omelette

This could be a more English version of the Spanish omelette, which is made with only potato and egg (and maybe some onion). Serves 2.

Ingredients:

3 eggs

2 medium potatoes

5 cherry tomatoes

Cheddar cheese

Oil for frying

Salt & pepper

Method:

Cut your potatoes into 1cm square pieces.

Put some oil in a pan and fry your potato pieces. It works best of you don't crowd the pan too much.

Once the potato is browned and cooked inside, you can remove these from the pan and rest them on paper towel to absorb extra oil.

Beat the eggs together and add a pinch of salt and pepper.

Turn down the heat to medium-low and pour the egg into the pan and put a lid on to speed up the cooking.

Once it's no longer very liquid at the top, I usually like to flip my omelette to make sure that it's going to cook well on both sides. However, for this recipe I don't flip it, because when I add the potato I want to it to sink into the omelette a little bit (since it's not completely cooked through yet).

Once the potato is added, continue to cook the omelette with a lid on until done. 

Add the tomatoes and the cheese on one half.

Fold the omelette over and serve topped with a little extra cheese.