Suggestion for your weekend: make this.
It takes about five minutes total, and is a huge crowd-pleaser for all ages. The key to this recipe: use blueberry bread instead of regular bread (this is Pepperidge Farm Blueberry Swirl bread, which I think is delicious…but my son’s obsession is on another level entirely: he insists on eating it every. single. morning, calls it “my muffin”, and was literally still talking about it as he went to sleep last night).
(Serves 2)
What you need:
4 slices blueberry bread
2 large eggs
Splash of whole milk
Pinch of cinnamon
Pinch of fresh orange zest
1 tbsp butter
Fresh blueberries
Maple syrup
What you do:
1. In a shallow bowl, whisk together eggs and milk. Add cinnamon and orange zest and mix lightly.
2. Melt butter in a frying pan (I use a crepe pan because the bottom is flat).
3. Dip both sides of each piece of bread in the egg mixture, letting the egg absorb for a few seconds, then fry in butter until golden-brown.
4. Serve immediately with maple syrup and fresh blueberries.
Photo credit: Travis Huggett
For more easy-morning breakfast ideas and tips, check out this month’s issue of InStyle (above).
P.S. When I showed my son the InStyle insert, he was over the fact that it contained a photo of mommy within about half a second, but really, really needed to know why there was a picture of his muffin in a magazine.
This post was created in collaboration with InStyle Magazine.
