Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Revised Recipes: French Toast “Muffins” and Breakfast Burritos

Hello Everyone!

Well, spring is springing despite the chilly weather and I am looking forward to our final winter market of the season next Sunday. I’m even more excited for our summer market to begin in June!It has been recently brought to my attention that while the content of my blogs is appreciated, my “off the cuff” approach to the recipes might be confusing or hard to follow. It has taken me a while to learn that while approximating during my cooking demos is okay, it falls short when sharing them with you all. I realize that providing quantities for the ingredients and clear, definable instructions is much more helpful. I apologize for this and, going forward, will change the format of my blogs to present the recipes I make at the market in a more concise, understandable layout.

In light of this, I would love to re-share the recipes from last month’s market with you in a new arrangement. Ingredients can be sourced from the market vendors or at your local supermarket. Where there are ingredients that are specific to the market, I have provided substitutions. I hope this allows for more ease in replicating the dishes at home and gives you some inspiration to take them for a test spin.

muffinsFrench Toast “Muffins”

1 loaf unsliced cinnamon-raisin bread, cut into cubes

6 eggs

2 cups milk

1 4oz pkg maple chevre**

Preheat oven to 400 degrees and spray 3 mini-muffin tins with non-stick spray and set aside.

Whisk together eggs and milk until well combined. Add maple chevre and bread cubes. Toss until bread cubes are moistened. It is okay if the maple chevre is a bit lumpy, these lumps will form delicious pockets in the “muffins”. Spoon the bread mixture into the prepared muffin tins and bake 15-18 minutes until puffed and golden brown.

**if you do not have maple chevre you can substitute 4oz of plain goat cheese or cream cheese mixed with 2 Tbsp maple syrup.

burittoBreakfast Burritos

8 eggs

1 small onion, chopped

2 cups spinach, roughly chopped

1 cup black bean salsa

½ cup shredded Monterey jack cheese

4 soft tortillas or 1 large flatbread, split open and quartered

Olive oil

salt & pepper

Whisk eggs with about 2 Tbsp water until well blended and set aside.

Heat a large skillet and coat the bottom with olive oil. When the oil shimmers, add onion and cook until translucent. Add chopped spinach and eggs, stirring with a spatula until the eggs start to form curds. Add the salsa and jack cheese and cook until the eggs are just set and the cheese begins to melt.

Divide egg mixture evenly between tortillas and roll up.

I hope these are easier to follow for you all! As always, do let me know if you have questions or comments, I love to hear from you!

Don’t forget to come to the market on Sunday, April 19! I’ll be cooking up more delicious dishes so stop by the table to say hello.

Until then, Eat Well and Nourish Your Soul.

Miss Holly


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