When planning this week’s menu, I was thinking about the wonderful pears that are in season right now, that we’ve been getting in our Abundant Harvest Organics boxes. We’ve had a lot. They’re great raw, as a snack, or alongside a sandwich. But, I was thinking that it would be fun to try something special with them. I was featured a few months ago on my friend Joanna’s blog. I posted a version of my recipe for Stuffed French Toast. She has told me how much she loved it (I made for her before posting on her blog) and that she has made it at home too. In the first version, I used peaches and blueberries (because that’s what was in season at the time). This week, I thought that since we have so many pears, I could put them not on, but in this French Toast. They’re cooked with a little bit of honey, and, well, you can watch the video to see the rest.
It’s a fun meal, that can be enjoyed for breakfast, lunch or dinner. Yes, dinner. Breakfast for dinner is a great way to change things up (and a great substitute for whatever your go-to meal is when you forgot to take the chicken out to thaw, or plan something for dinner at all). It’s quick, easy and you probably have all the ingredients you need at home already!
You could serve this meal with a fruit salad, bacon, fried potatoes/hash browns… Any or all of those would be just fine with me! AHO sells bacon (as if I could go a whole post without talking about bacon!), eggs, honey, milk, and nuts as add-ons (I’ve tried almost all of them, and have LOVED what I’ve tried). We got potatoes in this week’s box, and maybe you have some oranges and apples left from a the past two weeks to make a quick fruit salad. (No? Me neither. We ate them all. They’re just too good to last long!) Enjoy!
|Stuffed French Toast||
- 4 slices whole wheat bread
- 2 pears (or whatever fruit you have that you enjoy), thinly sliced
- 2-3 T peanut butter
- 2 eggs
- 4 T milk
- a good sprinkle of cinnamon
- dash nutmeg
- pinch salt
- drizzle of honey
- maple syrup
- Greek yogurt
- Cook pears with honey, until softened.
- Whisk eggs, milk, salt, cinnamon and nutmeg together.
- Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.
- Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.
- Serve topped with yogurt, walnuts and maple syrup.
This week’s menu can be found on Saturday of this week’s menu! There are lots of ideas that use all the contents of this week’s box. Enjoy! (And, for those of you who don’t have access to Abundant Harvest Organics, please feel free to make use of the menu too! There are lots of ideas and if you can’t find the ingredients, substitutions can always be made. Ask if you need suggestions, please!!)
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