Thanks to this year’s El Niño effect there is currently an abundance of strawberries on the market (I can get them for 88 cents a pound at Ralph’s supermarkets in southern California). So I was ecstatic when I received a Food Network e-mail with a link to the Food Network Magazine Strawberry Shortcake French Toast recipe. If you add a spoon of fresh whipped cream, this is a breakfast I would be happy to order in a restaurant.
Makes three servings.
12 strawberries, hulled and halved
1/2 teaspoon orange zest
1 1/2 tablespoons + 1 teaspoon sugar, divided
3/4 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg, freshly grated
3 English muffins, split
1/2 tablespoon butter
- Preheat oven to 350°F (325°F for convection).
- Mix strawberries with orange zest and 1 1/2 tablespoons sugar in a medium bowl. Set aside.
- Whisk eggs, milk, vanilla and nutmeg together. Pour into a pie pan and soak English muffins for five minutes on each side.
- Heat butter in a large oven-safe frying pan. When butter has stopped bubbling fry English muffin halves on each side until browned (approximately 2 minutes per side).
- Bake English muffins for eight minutes.
- Put one half of each English muffin on a plate. Put six strawberry halves on each English muffin. Top with second English muffin half and top that with two strawberry halves. Drizzle strawberry juice from the bowl on each English muffin.