One of the reasons I named my blog Plate of Flux is that food can constantly be changing, evolving and taking on different interpretations. One of my favourite things about cooking is that you can just throw things in a pan and see what happens, based on whatever flavours and dishes that inspire you. That’s how a lot of my recipes have come together; especially breakfast/brunch items. Breakfast foods are pretty versatile and customizable, which makes them a really fun and easy way to try out your cooking skills, as well as impress (*cough* trick *cough) your friends and family. Just ask my mom! I trick her on an almost weekly basis.
French toast is a really good example of the flexibility of breakfast food. You can use white bread, whole wheat bread, brioche bread, raisin bread, and now, English muffins! You can also mix and match toppings according to each person’s tastes. I decided to use cream cheese and apples, one of my, and my mom’s, favourite combinations. You can of course mix it up whatever way you like. That’s the best part about cooking: you can interpret something as classic and simple as French toast however way you like.
English Muffin French Toast Napoleons
Serves 2 people
- 4 English muffins, halved
- 4 eggs
- 6 tbsp unsweetened vanilla almond milk
- 1 tsp pure vanilla extract
- Cream cheese, softened
- 3 Granny Smith apples, peeled and sliced
- 2 tbsp butter
- 6 tbsp brown sugar
- Cinnamon, to taste
- Optional: fresh berries and/or caramel sauce for topping
1. Melt the butter in a pan over medium heat. Add the apples to the pan, and let them cook for about five minutes. Add the brown sugar, cinnamon and a pinch of salt and stir until sugar is melted into the butter and the apples are evenly coated. Allow the butter/sugar mixture to come to a bubble, then allow the apples to simmer on low.
2. Heat a pan on medium heat. In a small bowl, beat eggs, vanilla and almond milk until completely combined. Dunk each English muffin half into the egg mixture, ensuring that each side is well coated. Place the halves cut side up, so that the porous side can absorb more of the egg mixture while the underside is cooking. Flip over when the bottom side is cooked to your liking. I found pressing the cut side down into the pan after I flipped it helped in cook more evenly, because the texture of the muffin is pretty uneven.
3. Now, the fun part: assembling the napoleon. Spread a thick (or thin), even (or uneven) layer of cream cheese on the cut side of each of the English muffin halves. Top one half with apples, then place the next half on top (cream cheese side up), and repeat until all the layers are stacked. Top with fresh berries and/or caramel sauce if you have any on hand.
4. Important final step: take a picture of your super fancy-looking breakfast/brunch, then knock it over so it’s actually possible to eat. While you’re enjoying your delicious food, post your picture on Instagram and tag it with #stateofflux and tag me @juliecalce.
Eat ‘em and weep, kiddies!