If you pulled up a wonky retro chair in my kitchen you might observe that I like to cook frugally, seasonally and with ingredients that I have on hand. I don’t pretend to be a green kale smoothie sort of a cook, but I cook almost all our meals from scratch using real food ingredients with plenty of fresh vegetables, eggs and home raised meat.
Having said all of that, I struggle with breakfast for my children who are now aged 11 and 8. Although they are not dairy intolerant, milk and yoghurt products don’t agree with them in the early hours. This mostly rules out any cereal or porridge based meals, whether they be homemade or store bought.
Eggs and eggy things such omelettes used to be welcomed but have swung out of favour for now. Fried mushrooms or tomatoes on toast proved popular for a while but have met the same fate as the previously mentioned eggy things. The same can be said for a variety of baked bean based meals.
Fruit is well and good but it is a decent trek to the shops and often our fresh fruit supplies run out quickly, depending on the season. This leaves me to fall back on preserved, frozen or dried fruit which has its limitations.
Pancakes are a winner but when they are quickly drowned in honey and other sticky products I wonder about their longevity as regular breakfast food. Enter cheese and tomatoes on toast and occasionally bacon or ham and eggs. Again, not particularly healthy but better than empty stomachs I suppose. Toast with the usual toppings is OK but not very filling.
Some of you will be thinking that my children sound very fussy or spoilt but they are mostly easy to please for other meals. The early morning just seems to be a difficult time to find something that appeals to everyone.
Here we have mulberry French toast. Slightly sweet and sticky but perhaps it might earn a few bonus points made with sourdough and topped off with some home-grown seasonal fruit, such as mulberries. Our mulberry tree is green, shady and covered in fruit and when I visit it I am reminded of childhood moments spent with cousins in my grandmother’s garden.
Do you have any miracle suggestions for school day breakfasts?
How is the breakfast vibe in your house?
Do you believe in the old motto that children should just eat what is put in front of them? I believe in this as a theory although the reality is a little different.
Wishing you shady mulberry tree moments for the weekend x
- 4 slices of sourdough or other sturdy bread
- 2 eggs
- 1/3 cup milk
- 1/2 tsp vanilla extract
Place eggs, milk and vanilla in a bowl and whisk to combine. You may need to transfer the egg mixture to a shallow bowl or dish for dipping.
Place a lightly greased non stick frying pan over medium heat.
Carefully dip the slices of bread into the egg mixture ensuring the slices are covered in egg mixture.
Cook in pan for 4-5 minutes on each side or until golden.
Top with mulberries or any other fruit. Dust with icing sugar and serve immediately.