Steph's vegetarian breakfast: Buttery thyme mushrooms with poached eggs and creamy goats cheese

Breakfast is my favourite meal of the day. As much as I love bacon, sometimes I just crave a vegetarian breakfast.

How could vegetarian be good over bacon, you might ask? Well, if you love buttery mushrooms, creamy goats cheese or feta and poached eggs, you will LOVE this breakfast as much as I do.

Buttery thyme mushrooms with poached eggs and creamy goats cheese

Serves 1

2 eggs
50g butter
Fresh or dried thyme leaves
2 - 3 mushrooms (I use cup mushrooms. If you use a different kind, you want about a small handful)

Meredith Dairy goat cheese (marinated in olive oil, garlic and thyme) or full cream danish feta (marinated or plain) - either choice is delicious!

Garlic chives or spring onions

1. Slice the mushrooms. Melt the butter in a small pan (with a tiny bit of olive oil to stop the butter from burning), adding the thyme leaves and mushrooms. Turn the pan to a low heat, turning the mushrooms regularly. Once golden and your mushrooms are soft, they are ready. So keep an eye on them as you work through the next steps.

2. Fill a small pot three-quarters full of water, adding in about 1 tsp of white vinegar. Put the pot over a high heat, bringing it to the boil. Once boiling, turn down to a low heat.

3. Using a spoon or knife, mix the water in the pot until it creates a small "spin". Crack your eggs into the water while it's still moving. Poach the eggs to your liking. I usually wait until the eggs have turned white and the edges of the egg are no longer whispy. You want the egg to be soft and springy. If the edges are too firm, your centre will be as well.

4. On a piece of thick butter toast (sour dough or rye is amazing for this), place your eggs, followed by the mushrooms (with any left over butter from the pan). Top with crumbled goats cheese or feta and some garlic chives or spring onion.

Side note: This dish is also amazing with a little bit of pesto (not too much though! Just a little drizzle in places or it will overtake all the other flavours)

Enjoy!

Steph xoxo

Cafe-style breakfasts at home

We all love going out and enjoying a good breakfast on the weekend. However, how many of us really want to change out of our slippers and put on "presentable" clothes for breakfast every Saturday and Sunday?

Here's some of my favourite breakfasts that will have you enjoying cafe-style breakfast while still in your PJs (you're welcome!)

PB and J pancakes

We all love peanut butter and jam on toast (it can't just be me?!). So why not enjoy that gooey-sweet goodness on a pancake! And no, I don't just mean spread it on top. This recipe takes it to another level! Peanut butter pancakes with an easy strawberry sauce.

If pancakes are on your mind but you're not in a PB and J mood, check out my article "Four easy ways to jazz up the simple pancake" for other ideas.

Two egg omelette (dairy-free)

If you think all omelettes are heavy and mostly cream, I urge you to try this two egg omelette recipe from my Grandma. It is super fluffy and turns out perfect every time. Make it your own by adding whatever ingredients you fancy. If you are lost for ideas in the morning fog that is your head around breakfast, here's some that I like:

• Grilled red onion (diced and fried until they are golden) and cheddar cheese - the more mature the better!
• Ham, cheese and pineapple (yes, pineapple ... try it before you say no!)
• Bacon, fetta and chives.
• Three cheese: Cheddar, parmesan and fetta.

The ultimate breakfast wrap

Trust me, it's not as complicated as it sounds. Grab some wraps, fry up some bacon, sausages and eggs, and add these yummy home-made hash browns. Top it all with some BBQ sauce or tomato relish and you are good to go. It's the addition of the hash browns that make it amazing.

Cheesy french toast with cheats tomato relish

This is a regular in our house, with Mr Steph requesting it at least every second week. The french toast is topped with cheese while cooking, and the tomato relish is the laziest relish you'll ever find.


Enjoy!

Steph xo

Four easy ways to jazz up the simple pancake

Everyone loves a good pancake. However, maple syrup and butter can get a bit boring after a while! With today being International Pancake Day, here's four ways to make your next pancake a little more interesting.

Flavour with your favourite spread

You can easily put a twist on your usual pancake batter by adding a sweet spread like peanut butter, Nutella or chocolate spread, or your favourite jam. If you're not sure how much spread to add, start by mixing a couple of tablespoons to your mixture then taste to see how much more you need or would like. If you're a Nutella lover, you'll love my Nutella pancakes to take the guess work out of it.

Spreads are also great to simply spread over each pancake. A favourite combination for us lately is cream cheese and strawberry jam. Delicious and easy!

Add a spiced twist

Sweet spices such as cinnamon and nutmeg are a great addition to your batter. For those that like to bake, you'd also know these are spices are often found together in recipes. They are also the signature spices in apple pie. I often like to change my white sugar in recipes with brown sugar and add a little cinnamon, just like in my Apple Pie Pancakes.

Go fruity

No, I'm not saying add some sliced fruit (even though this is good!) but get inspired to create a topping with fruit. Create a simple berry compote with mixed berries, pitted cherries or strawberries, using fresh or frozen fruit. For those worried, compote is pretty much just a fruit sauce made with fruit, water and sugar. My PB and J pancakes use a strawberry compote on top for the jelly or jam component.

Another easy idea is stewing up some fruit such as apples or peaches with some spices, water and sugar. Nutmeg and peaches go great together, and cinnamon and apples are perfect partners. I use stewed apples for my Apple Pie pancakes.

Bananas are another great pancake fruit. We love to fry ours off in a generous amount of butter before sprinkling them with brown sugar and cinnamon, creating bananas in a sort of caramel sauce you can drizzle over your pancakes. Bacon goes great with caramelised bananas as well.

Sauce it up

Yes, you could simply add an ice cream topping - but I'm referring to adding sauces such as a chocolate, Nutella or even butterscotch that you make yourself. Trust me, it's so much better! 

If making a sauce sounds a little daunting, try my Nutella pouring sauce or butterscotch sauce. You'll surprise yourself with how easily you'll throw it together.

Steph xo

PB and J pancakes

I don't know about you, but I LOVE peanut butter and jam sandwiches or toast.  It's so simple but oh, so good! Here in Australia we don't have the traditional fruit jelly those in the US have. I'm sure I can get it, but, being of English heritage, I grew up with a wide assortment of jams.

One morning Mr Steph and I were tossing around breakfast ideas.

"How about apple pie pancakes again? I really feel like that with butterscotch sauce," said Mr Steph.
"Sorry, hun. I'm out of butter ... " I said regrettably. "I really like the idea of pancakes, though ..."

I started thinking about different variations. I threw out the idea of Nutella pancakes, but Mr Steph didn't feel like it. Then I thought, why not create a pancake that tastes like something else Mr Steph loves: Peanut butter and jam.

It turned out a treat!

PB and J pancakes

Makes approx 8 large pancakes or 12 medium pancakes

For the pancake batter

1 egg
1 1/4 cups milk or rice milk
1/2 cup plain flour
1 cup SR flour
1/4 cup brown sugar
1/2 cup crunchy peanut butter

For the jam or strawberry coulis (sauce)

200 g frozen sliced strawberries. Fresh strawberries are OK also. If using fresh, add a tiny bit of water (no more than 1 Tbsp) to make more of a sauce, otherwise it'll just be a jam. As the strawberries cook, they will create their own liquid.

1/4 cup white sugar

Get your strawberry coulis on first. If you've never made one before, you'll find yourself making this all the time after this - adding it to ice cream, crepes or letting it go cold for a quick jam. You can use this same ratio or technique for any kind of berry sauce you'd like to make, such as blueberries or raspberries.

Add the strawberries and sugar (water also if using fresh strawberries) over a low heat. Allow to simmer and cook away while you make your pancakes, stirring every couple of minutes. Once the sauce is thick but still has a decent amount of liquid, turn it off and simply let it sit. If it's ready a while before the pancakes are done, simply add it back to the heat for a couple of minutes before serving so it's nice and hot.

For the batter, add all your dry ingredients into a bowl. Whisk up your egg in a small jug, adding your milk and mixing together. Create a well or hollow in your dry ingredients, and pour the milk and egg mixture into the centre. Mix to combine into a thick batter.

Now the magic ingredient: the peanut butter.

There's a couple of ways to add peanut butter into things. You can add it straight in, whisking until it combines - or whack it into the microwave for 20 seconds to soften it slightly. However you choose, mix the peanut butter into the batter until it's well combined. You want the batter to be thick but also still pourable. if you find it's too thick, add a little bit more milk until it gets to the consistency you like.

In a large pan, add in a little bit of butter over a medium heat. Once melted, swirl the butter around the pan so that the base is  well coated. To make large pancakes, take a 1/2 a cup measurement of batter and pour it into the pan. For medium size, use a 1/4 measurement.Using measurements like this also helps you get pancakes the same size and shape each side.

You know you're ready to flip the pancake
when bubbles appear across the surface.

The biggest problem people have with pancakes is knowing when to flip them, ending up with burnt pancakes or batter going everywhere in the pan once flipped. The trick is to look for bubbles appearing on the surface of the pancake. You are looking for small bubbles to appear all over, not  just around the edges.

Once flipped, the pancake will only need a little over a minute to be cooked on the other side. Remove the cooked pancake from the pan, add in more butter and another scope of pancake mixture.

Continue scoping the mixture until all the mixture is used, making sure to stir your strawberry sauce every so often.

You can plate your pancakes however you'd like. For the real peanut butter lovers, you could even spread some between each pancake. I know Mr Steph is just obsessed - eating it off spoons if I let him. If you love sweets like I do, you might want to add a little bit of sauce between each one or just add the sauce on top. Either way, you will have the family licking the plate clean!

Enjoy,

Steph xo

 

Apple pie pancakes

Every now and then I get a hankering for apple pie at breakfast. The worst part is you can't just throw together a pie in the 20 minutes that you want it. There's the pastry to make, the filling, and then the cooking. Unless you are just simple amazing or have your pie apples and pastry ready to go. I am not that amazing nor think that far ahead.

The only other option are those apple pies you get at Macdonalds. Very yummy but not really that good for you!

I was determined one morning to make something quick that tasted like the gorgeous apple pie I so craved for. Firstly there's the most important part of the pie: the apples. I didn't just want the tasteless, plain apples from a can. I wanted something that had the flavour of Mum's apples made with all that love, to make that warm fuzzy feeling when you eat them. So an apple mix with all the yummy apple pie spices was a must.

So what about something for the pastry? My mind went straight to pancakes. It would give a good base for the apples.

It turned out amazing!

Apple pie pancakes

6 - 8 medium pancakes

For the pancakes

1 cup milk or rice milk
2 Tbsp margarine or dairy-free spread
1/4 cup sugar
1 cup SR flour
1/2 cup plain flour
1 egg

For the apples

2 apples, cored and diced
1/4 tsp nutmeg
1/2 tsp cinnamon
1 Tbsp sugar

Firstly, the apples. Place all the apple ingredients in a small pot over a low heat with the lid on. Resist the urge to add in water! The apples will create enough liquid as they cook down. You can cook the apples for 15 - 20 mins, so simply leave it, stirring occasionally mainly just to check on it. We want the apples to be nice and soft, and there to be a little bit of juice from the cooking to be a little bit of a syrup.

Now, the pancake batter. Add in all your dry ingredients into a medium sized bowl. Lightly whisk your egg and put aside. In a small jug add your milk and margarine (or rice milk and dairy free spread for a dairy free option). Pop it the microwave for around a minute (doing 25 second intervals if required) with your margarine or spread until melted. I usually only wait for the margarine to be half melted and then mix it through the warm milk to melt the rest. Create a well in the centre of your dry ingredients and add the egg first, followed by half the milk. Mix until well combined and then slowly add the rest of the milk until it creates a think batter. If you feel you don't need the last little bit of milk simply don't add it.

Depending on how long it's been now, your apples might be ready. If you are at the 15 min mark, check your apples and turn it off if your apples are nice and soft. They shouldn't take any longer than 20. So if you feel like you'll forget them if you go onto your pancakes either wait that little bit longer until they are done or just turn it off and leave the lid on. They'll cook that little bit longer while you do your pancakes and will still keep warm. You can also cook them a couple more minutes just before serving if you need to.

Heat a large pan or electric fry pan on medium (I use my gorgeous Breville Crepe Creations pan which I recommend to anyone), spraying the pan with a little bit of oil once it's hot enough if it's not non-stick. If you'd like all your pancakes to be the same size it's best to use a measuring cup to spoon the mixture onto the pan with. Depending on what size you want you can use a 1/4 or 1/3 measuring cup. Otherwise you can always use a jug to pour the mixture for each pancake. Do whatever makes you comfortable, because that is what cooking is all about!

When cooking your pancakes a lot of people worry about when you should flip them. The best thing to look for is for little bubbles to appear all over the top. If you flip it when there are only a couple of bubbles or only in one area you run the rest of it not being cooked on the side with no bubbles or that your pancake sort of turns on itself when you flip it. Once the bubbles appear flip your pancakes and cook for a little bit longer on the other side and your done. Continue until you have used all your batter.

I know a big stack of pancakes looks amazing, but trust me - they are deceiving size wise! I usually only have two, and Mr Steph has three. Add your pie apples on top of each stack with a drizzle of thickened cream or a scoop of vanilla icecream.

Enjoy!

Steph xo

Nutella pancakes with Nutella pouring sauce

I know there are a lot of Nutella fans out there. Mr Steph is also obsessed with it, even mixing it with his beloved peanut butter - but that's another story for another day. These Nutella pancakes are what I like to treat Mr Steph to on the weekend. They never fail to impress, and are always gone in an instant.

I like the addition of the Nutella pouring sauce as you can't really add the usual maple syrup to the pancakes; that would just be odd. You might be thinking 'Nutella on Nutella ... isn't that a bit too much?'. Actually with the thickened cream in the sauce it is more of a creamy chocolate sauce more than anything, and it puts the Nutella cherry on top.

 

 

Nutella pancakes with Nutella pouring sauce

Makes 4 - 5 large pancakes (to put it in perspective, Mr Steph eats two large ones) or 8 medium pancakes

 

Nutella pancakes

1 egg

1 cup milk or almond milk (if you'd like dairy free)

1 Tb brown sugar

3/4 cup SR flour

1/2 cup plain flour

1/4 cup Nutella

 

Optional - a handful of chocolate chips or crushed nuts

 

Nutella pouring sauce

1/4 cup Nutella

1/2 cup thickened pouring cream / lactose free thickened cream

 

In a medium sized bowl whisk the egg and milk together until the egg has been evenly beaten. Next at the sugar. Now I only add a little bit of sugar mainly because I think the Nutella is sweet enough, but you can leave out the sugar altogether if you like. Sift the flours together and add the flour to your milk mixture about a 1/4 cup at a time, whisking until smooth before adding in more. If you don't feel like sifting so early in the morning (usually this is me) simply add in straight from your flour container; you might just need to whisk a little more to ensure there are no lumps. You might find it a little odd that I use plain and SR flour. This is actually something my Mum taught me; it makes your pancakes fluffy but still gives you that density you want in a pancake.

 

Finally add your Nutella. You can warm it slightly in the microwave to make things a little easier but I often just add it straight into the mixture. If you do add it in straight from the jar you'll just have to whisk a little more until it's smooth.

 

 

In a large electric pan or fry pan add a little bit of butter over a low heat. I find the lower heat is best for pancakes, especially large ones, as it allows the pancake to cook through without it burning on the bottom. I use my crepe creations pan which is just amazing. It's like an electric non-stick fry pan without the sides (featured in image below). I use it so much from my tortillas and crepes, to bacon and eggs if I find it easier. I really recommend if you are thinking about one (hint, hint so close to Christmas!).

 

To make your pancakes all the same size use one of your cup measurements like a ladle. I use a 1/2 cup measure for the large pancakes, and a 1/4 cup measurement for the medium sized ones. If you want to do baby ones for the kids simply use a tablespoon measurement. It works a treat every time.

 

Once the butter has melted ladle in your pancake mixture. For the large pancakes you will most likely

only be about to fit one large pancake in the pan at a time. I know a lot of people get confused about when you need to flip your pancake. What you need to look for is small little bubbles appearing all over - from the edges to the middle (see in the picture below). Once these bubbles appear you can flip your pancake.

 

 

Continue ladling and flipping until you have used all your mixture, adding a little more butter before each pancake. You can start the Nutella pouring sauce about half way through your pancake mixture, but if you are not good at multitasking simply cover your pancakes with foil and get to work on your sauce.

 

The Nutella pouring sauce is really easy, and I like to make it for crepes or even ice cream sundaes as well. In a small pan add your Nutella and cream over a low heat, stirring until the Nutella has melted evenly into the cream. Allow the sauce to simmer until it thickens slightly (around 5 mins), never allowing the cream to boil. Once thickened it's really to pour straight onto your pancakes or into a pouring jug.

 

Serve with ice cream or simply with the pancakes and the sauce. For a touch of something special you can grate some chocolate over the top just before serving.

 

Enjoy!

 

Steph xo

 

 

 

Banana and pear bread (loaf)



 

I don't know about you, but I LOVE banana bread! So when I had left over pear pieces to use I thought I'd just add them to the banana bread I was planning to make. The result was a beautiful banana and pear bread, with the pears adding bites of sweetness as you nibble your way through. Funny enough I actually only make my pear version of banana bread now.

What I love the most about this recipe is the bread isn't too crumbly - so much so that I actually add it straight into the toaster like any other bread without it falling into a million pieces!

Banana and pear bread

Makes one loaf

110g butter or margarine (I used margarine)
100g sugar
1 Tbsp vanilla extract
3 eggs
4 mashed bananas
1 banana halved long ways (optional)
400g can of pear halves or slices, half mashed and half simply cut into rough cubes
1 tsp nutmeg
1/2 cup SR flour
1 cup plain flour
Cinnamon sugar to sprinkle on top (optional)

This first part you will need electric beaters or mix master - just whatever you would use when baking cakes. Cream the butter/margarine and sugar like you would for any other cake before adding in your eggs, vanilla and nutmeg. Beat the mixture for a couple of minutes until well combined.

Before you go any further pre-heat your oven to 160 C.

From here you can simply use a wooden spoon, as I find it easier. Mix through your mashed bananas (leaving your halved banana for now) and the pears. The reason why I like to mash half the pears is so that you don't just have pear  pieces; I think it adds more flavour. Sift and fold through both flours until well combined.

Now simply pour the mixture into a loaf tin (I used a 24 cm tin). For a very long time I didn't have a loaf tin so I used a cake tin, which worked just as well. So don't think just because you don't have one that you can't make this recipe. Honestly, it just needs something to bake in!

Lay your banana halves on top before sprinkling with a little cinnamon sugar. If you don't have cinnamon sugar all it really is is a mix of cinnamon and sugar (I know, you never would have guessed) so just sprinkle a little of the two over the top.

Bake in the oven for 1 hour, making sure you allow it to cool before you slice it! You can sneak a piece straight out of the oven but, like with cakes, it can crumble a little bit more.

Enjoy!
Steph xo

The ultimate breakfast wrap



Breakfast wrap with egg, bacon, sausage, hash browns and cheese.


I love breakfast wraps. If I'm on the run and need breakfast I will always try to get one. The ones I love the most are with bacon, egg, hash browns and cheese - and if they also have sausage it's an added bonus.

I haven't been able to have these at home before because hash browns are not something I keep at home. But yesterday that was all I wanted, so I threw together some hash browns (which were super easy to make) and it was so worth it!

The best part was I'd made tortillas with chilli mince the day before,  so I had left over tortillas for these.

Breakfast wraps

Large tortilla wraps - bought or you can make your own tortillas
Bacon
Sausages
Eggs
Cheese - my preference is a strong cheddar
Tomato relish or your choice of sauce
Hash browns

Cook up your hash browns, bacon, sausages and eggs. Place your wrap on a cutting board or plate and start layering your wrap, adding the relish or sauce last. You want to layer your wrap in the middle of the top two-thirds of the wrap. Hopefully that makes sense!

Fold your wrap by folding the bottom of the wrap up, then the sides. Put the wrap in a hot sandwich press until golden brown and your cheese has melted.

Enjoy!
Steph xo

Homemade hash browns

You know those amazing breaky wraps you can get at cafes with bacon, eggs, hashbrowns and cheese? Well, that was all I  wanted the yesterday for breakfast! And of course, I am not one to keep things I can deep-fry in the house as we really try to keep only healthy things in the house only.  So I thought I'd just have to wing my own hash-browns - and I was very, very happy with the result! I was so surprised they were so easy as well.

I actually thought that my first attempt would be aweful - that the potato wouldn't cook, it would just fall apart or simply taste nothing like a hashbrown and more just like potato. But in the end they tasted exactly like a hash brown!

Hash browns

Makes 6 small hashbrowns

2 medium potatoes, grated

1/2 tsp of finely grated onion - take a 1/4 of an onion and cut it in half again
2 Tbsp plain flour
1 egg
1/2 tsp fresh parsley, finely chopped or 1/2 tsp of dried parsley
Pepper

1 cup of vegetable oil for frying

In a small bowl whisk up your egg, then add the parsley, pepper and onion. Finally add the potatoes and mix together, followed by the flour - then mix together well.

Heat up the oil in a small frying pan until you run your hand over the top and feel that it's hot, then turn to a medium heat.  Mould the potato mixture into small rissole type shapes and then add each to the oil. The mixture will be quite wet, so resist the urge to add more flour!



Fry each hash brown until you start to see the sides start to brown slightly, then flip. Cook until the other side is golden - then you're done!

You can have them as part of a big breakfast or in a wrap like I did - which was delicious!!

Enjoy!

Steph xo

Two egg omelette



Is there anything better than a fluffy omelette for breakfast?


I've had a lot of omelettes over the years, but usually they are made with cream and are quite heavy. My lovely Grandma taught me this recipe - and it's also dairy free!

Like most omelettes, you can make it with anything you like - a simple bacon, cheese and chives, or corn, tomato and sausage. Myself, and I know this might not be everyone's cup of tea - I love mine with a little bit of pineapple. Simply pick what you would like, that way you are sure to enjoy it!

Two egg omelette

Your choice of filling.

For me I used bacon, cherry tomatoes (halved), pineapple pieces, red onion and a little bit of cheese. Keep in mind that you only want a little bit of everything because you don't want the omelette to be just filling (a mistake I have made many a time because I get too zealous with ingredients!)

2 eggs
parsley or thyme
pepper to taste
A quarter of a slice of bread (I'll explain later)
Cheese to top (leave out for completely dairy free)

Separate both eggs, adding the yolks to the bowl with your filling ingredients and the whites into a separate bowl by themselves. Add a little sprinkle of parsley or thyme and some pepper to the filling bowl and mix the yolks through. Finally tare the bread into smallish pieces and add them to the filling bowl. This helps hold the omelette together.

Whisk the egg whites until they start to become fluffy, glossy and white. You don't want to see any of the clear colour of the whites left - this is what makes this omelette so fluffy! Gently fold the egg whites through the egg yolks and filling ingredients.

Heat a little oil in a small pan over a low heat. Pour the egg mixture into the pan and cook until you can see the sides of the omelette cooked, then gently fold in half and top with cheese and a little bit more herbs.

Enjoy!
Steph xo

Cheesy french toast with cheats tomato relish

The best start to the weekend.

This recipe is super easy that it will probably become a weekend breakfast favourite. Usually in our house I want something different to the other half, so I often do this french toast recipe while cooking something else - so if you have busy morning this is good also!

Cheesy french toast

Makes 4 pieces

4 thick slices of your choice of bread (I used simple block loaf)

150ml cream*

1 jumbo sized egg (or two large)

1/4 cup of grated cheese

1 tsp parmesan cheese

Shaved or shredded ham (optional)

3 small tomatoes, topped and cut in half.

1 dsp of raw/white sugar

 Fresh garlic chives and parsley / mixed dried mixed herbs (as little or a lot, depending on what you like)

Pepper

 

In a small jug beat your egg and then mix in the cream, followed by the parmesan cheese, herbs and pepper. Add a little bit of oil to a large frying pan over a medium to low heat. Pour a quarter of the  egg mixture into a plate with a little bit of depth or a container - whatever you use it just needs to fit your piece of bread evenly on the bottom. When the large pan is hot enough coat your bread in the egg mixture, pressing it down slightly to coat it well before flipping it to coat the opposite side. Pop the bread into the pan and add a little bit of ham on top. Continue with the rest of the bread.

In a small pan over medium heat (or even in the large pan if enough room) add in your tomatoes, sprinkling with the sugar and a little bit of salt, pepper and mixed herbs.

Once one side of your bread is golden, flip the bread to cook the opposite side. Sprinkle the tops of the bread with a little bit of cheese. Turn your tomatoes also.

As soon as your tomatoes are cooked through mash them slightly in the pan, allowing some of the juices to cook out. I also try to take any any pieces of the tomato core that are a little too hard. Then your relish is done.

Your french toast will be ready once the cheese is melted, but also check the bottom to make sure it doesn't need a little bit longer.

Serve your french toast cheese side up, with the relish on the side.

Enjoy!
Steph xo

*I like using cream instead of milk in the mixture so that the bread doesn't soak up too much liquid and become soggy, but I've also done half and half when I am low on cream just making sure not too leave it in the mixture too long.