How about an almond-y twist on French toast? Talk about almond joy! I often make this just for me.
ALMOND FRENCH TOAST FOR ONE
splash of milk
¼ teaspoon almond extract
1 teaspoon sugar
handful of sliced almonds
2 slices bread (I used a lovely sourdough boule)
butter for toasting
Whisk together egg, milk, almond and sugar; soak bread with egg mixture. Toast in a buttered pan over medium heat till golden brown. Aw, heck, you know what French toast is supposed to look like–kinda like faint tiger-stripes on each deliciously eggy slice (see above!).
Throw the almonds in to warm them up in some of the butter. You can simply sprinkle them over the top of the toast, but getting them buttery beforehand is an even better idea.
Serve with vanilla maple syrup–take a vanilla bean and let it hang out and infuse in your syrup bottle. Mmmmmmmmmmm! I had mine with candied bacon and blame Rick Bayless for wearing his “Bacon is meat candy” t-shirt when I saw him on Mexico: One Plate at a Time yesterday. It’s dangerous to be quite so suggestible…and dammit, I want that t-shirt.
Dredge bacon in brown sugar and cook as usual. My favorite way to do it is in the oven on foil (or parchment). Just about 10-12 minutes per side at 350 degrees F will do the trick. IMPORTANT: resist the temptation to blot or rest the bacon on a paper towel no matter how you cook it ’cause it will stick!