Getting married is easy, it’s the wedding that’s difficult. After an uncommonly short engagement of just a couple of months – which was also the amount of time I had to plan a small wedding – we are back from our Oregoneon honeymoon (sadly). That being said all of my time and attention has been tied up with packing, moving, unpacking, wedding planning, wedding having, traveling, honeymooning and readjusting to life. Even then, a girl has got to eat and this girl will always start with her favorite meal of the day, breakfast!
Sneak peek: here I am right before seeing him for the first time!
Also, marriage is great! (in case you were wondering!)
Dallas is a huge brunch city, mostly because there’s literally nothing else to do here. The enlarged menus abounding with sugar-laced carbs generally served with another side of coma-inducing sweetened carbs of another variety. Sometimes I don’t feel like fighting the crowds, which is really just code for me not wanting to leave the house or put pants on, so I’ll stay at home and make just as satisfying of a breakfast or brunch (depending on when I wake up). Usually my breakfast ends up being healthier which overall makes my day better than it would have been if I had ordered that normandy style french toast stack.
I like to start my day with whole grains, a probiotic of some sort and usually fruit. This morning I had some leftover sourdough bread and some blueberries that were just about to turn. The squirrels in my head started running, as my mom would say, and I concocted what’s now one of my favorite ways to start the day.
This skillet toast is simply bread toasted on the stove in a tiny smidge of butter instead of toasting it int the toaster. This makes it a little bit more luxurious, fact. After that it can be topped of with some freshly whipped yogurt (I swear you’ll think it’s whipped cream) and warm berries with all of their natural sugar highlighted. For a better, longer fill up, top the whole thing with a sprinkle of granola and you’re all set. I had some left over from my daily-use stock that worked perfectly!
Skillet Toast with Whipped Yogurt + Fruit
What You’ll Need
1 piece fresh bread, I used sourdough
1/2 Tbsp. butter
1/2 cup greek-style yogurt, I used Siggi’s 0% plain (but vanilla would work here, too)
1/2 cup heavy cream
3/4 cup (6 ounces) fresh fruit of your choice, I used my long time love: blueberries. (Seasonal berries work great, here!)
1 Tbsp. raw sugar
a drop of pure vanilla extract
a pinch of ground cinnamon
your favorite granola, optional
Heat skilled over medium heat. Add butter to melt then add the bread. Flip when golden brown about 2-3 minutes and repeat on the second side.
Whipped Yogurt – makes 1 1/2 cups
Add yogurt and heavy cream to a cold bowl. Whip with a hand mixer until mildly stiff peaks appear, about 3-5 minutes. For those of you who are braver, whip with a whisk for about 10-15 minutes. Store in the fridge until needed.
tip: you can make this in advance. If the day before simply re-whip until the peaks reappear.
Berry Compote – makes 1/2 of a cup
Add your berries to a small saucepan over medium low heat. Once the berries start to break down, around 5 minutes or so, add in your sugar, vanilla extract and ground cinnamon, stirring constantly until desired consistency is reached. Careful not to burn the sugar. Remove from heat and let cool slightly.
Top your hot toast with a dollop (or two) of the ultra-creamy whipped yogurt followed by a pool of the berry compote and for a nice crunchy element you can toss on a handful of granola. I threw on a couple extra fresh bluebs for good measure. Yum! It’s so good and so unexpected like the overlooked older sister of the more hip and sweeter french toast that takes no time at all to make. It satisfies that sweet tooth and goes great with a hot cup of coffee. A serious breakfast in bed dream!
Try it out with a mixed berry compote or make it savory with salted whipped yogurt and a pesto schmear. Get creative with your toppings!