Welcome to Breakfast in Bed Saturday
I am incredibly lucky in love. No small feat because there are some lonely people out there. So how can a contented husband cook show his appreciation for his lawyer? Saturday morning breakfast in bed. Workweek breakfast is nonexistent in the Lazaro Cooks! household, but the weekends were made for rewarding the lawyer's hard graft.
Have I ever told my theory on what came first the chicken or the egg? Well it’s interesting actually…I'm just kidding…who really cares.
Chicken & Egg
6 Organic eggs
2 tbs Organic Valley butter
1 tbs Creme fraiche
Fleur de Sel
Chives - finely chopped
Whole eggs beaten become firm when heated or COAGULATE at a temperature of about 156 F. Adding liquid to it will raise the temperature slightly. 156 F might not seem a very high temperature, but a sauté pan over medium-high heat can exceed 156 in a very short time.
I cook my scrambled eggs in a method of constant stirring, and a game of on-the-heat and off-the-heat. The goal of the exercise is to have a finished product of cooked, creamy, luscious scrambled eggs. Once cooked to desired doneness add the creme fraiche to drop the temperature of the eggs. Season with fleur de sel, white pepper.
2 Organic free range chicken thighs
Ground dry mustard
Bone the thighs and cube the meat. In a glass bowl mix the sea salt, white pepper, ground coriander, onion powder, Wondra flour and a pinch of dry mustard. Mix well. Dust the chicken in the flour mixture, and shake off any excess. Heat about ¼ inch of peanut oil in a skillet. Get it nice and hot. Add the chicken and fry till golden brown. Remove chicken to a rack to drain.
1. Spoon the scrambled eggs onto the plate.
2. Top with the chicken.
3. Garnish with finely chopped chives
French toast is all about the bread and custard. If the custard sucks then you won't want to eat it. I let my custard infuse in the fridge for 15 hours. Colombian bread is buttery, kind of like brioche, and absorbs custard like a sponge. The Grand Mariner bananas are dangerous. I do not know if I want to recommend them you. Please do not hold me accountable if you find yourself under a bridge quivering...covered by my GM bananas.
Grand Mariner Bananas French Toast
For the custard:
4 Egg Yolks
2 Marx Foods Tahitian Vanilla Beans - split
4 tbs Organic Florida Cane Sugar
1.5 tbs Vanilla infused agave syrup
1/2 cup Whole milk - well chilled
2 cups Heavy cream
In a glass bowl, beat together the egg yolks and sugar until thickend. Whisk in the cold milk, heavy cream, vanilla infused agave syrup. Add the split vanilla beans. Cover with plastic wrap and fridge for 15 hours.
For the bread:
1 loaf Colombian bread - store bought - (Brioche is a viable substitute)
Cut the bread into 1 inch thick slices the night before. Keep in a plastic bag. I do not serve the crusts.
In a deep dish, add half of the custard. Soak the bread slices for 1 minute on each side. In a saute pan melt 2 tbs butter. Allow the butter to BROWN. Please not BLACK, black no good. Add the bread slices cooking for 2 to 3 minutes per side.
For the Grand Mariner Bananas:
4 bananas - cut into 1/2 inch slices on the bias
1/4 cup Grand Mariner
3 tbs orange juice
2 tbs caster sugar
1 tbs water
In a saute pan, heat 2 tbs butter. Add the bananas cook for 2 minutes until lightly browned. Off the heat, add the Grand Mariner, orange juice and water. Bring to the boil. Reduce to a simmer. Add the caster sugar. Simmer for five minutes.
1. Center a slice of bread.
2. Dust with a combo of ground cinnamon and caster sugar
3. Add the GM Bananas
4. Drizzle some of the GM sauce on the plate.
French Toast That Pops & Rocks
The lawyer named this one. Add Pop Rocks to your French Toast and give your taste buds a new sensory experience. It's amazing how these little candies maintain thier poppy qualities even on the toast. Try it...it's pretty cool ~
Make these dishes for your significant other, who knows you might get lucky!
That's it for now...till we exchange a few words again...Peace!