Since we've had an epic 3-hour nap, we decided to do the prep for breakfast now. lol :D
Fresh salsa (to use up some cilantro and onion) to top some eggs, and sourdough french toast (to use up some sourdough bread from tonight's dinner) topped with vanilla butter sauce... I'll let you know what it tastes like tomorrow, but first, the recipes...
* 3 tablespoons finely chopped onion
* 2 small cloves garlic, minced
* 3 large ripe tomatoes, peeled and seeds removed, chopped
* 2 hot chile peppers, Serrano or Jalapeno, finely chopped
* 2 to 3 tablespoons minced cilantro
* 1 1/2 to 2 tablespoons lime juice
* salt and pepper
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
Sourdough french toast with vanilla butter sauce
4-6 pieces sourdough bread (I'm using a smallish loaf, so I'll likely need 6)
1/2 cup milk
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
Vanilla butter sauce (recipe below)
Heat skillet on medium heat and grease with your preferred product. I'm a fan of butter, personally. Combine eggs and milk in a bowl big enough to get the bread into, blend well. Add cinnamon and vanilla, give the mixture a good stir. Start coating your bread slices and cooking them on your skillet until golden brown on both sides. If you have more egg mixture, make more toasts and distribute them to friends, or maybe freeze them. :) Top with vanilla butter sauce and kiss your waistline goodbye. You didn't need it anyway. :D
Vanilla butter sauce:
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter
1/4 cup heavy cream
1 tablespoon vanilla extract (do yourself a favor and use The Good Stuff.)
Bring brown sugar, butter and heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract. Serve warm.