food

{table for two: le petit déjeuner | breakfast}

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monday morning: toasted pistachio and honey yogurt

. . . after sunday’s luxuriously languid ways, monday mornings are often a whirlwind of flying clothes and pretty mary janes, {and this morning}, finally settling on a long pleated skirt and side-swept bangs fastened with glittery barrette, with only enough time for a very strong french coffee — and must confess — often miss breakfast . . . but if there were time in the morning, there would most definitely be {at the very least} a mango smoothie or, even better, toasted pistachio & honey yogurt, but, happily, on the weekends, there is always time for sunday brunch . . .

ms-bacon-eggs

{sunday brunch: poached eggs with bacon & toasted pecan pancakes}

serves 2

1/2 cup all-purpose flour
1/3 cup whole-wheat flour
5 teaspoons sugar
1 1/2 teaspoons baking powder
coarse salt
3/4 non-fat buttermilk
3 large eggs
1/2 pure vanilla extract
1 1/2 teaspoons butter, melted, plus 1 teaspoon vegetable oil
1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)
6 strips thick-cut bacon
pure maple syrup, warmed for serving
toasted glazed pecans, for garnish (recipe follows below)

{one}
preheat oven to 200°f
whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside
whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture;
using a rubber spatula, fold in chopped pecans; set batter aside

{two}
cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side; let drain on paper towels; transfer bacon to a baking sheet in oven to keep warm

{three}
heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat; working in batches of 2, pour in 1/4 cup batter for each pancake; cook until small bubbles from, 2 1/2 to 3 minutes; flip; cook until golden brown, about 2 minutes; transfer to baking sheet in oven to keep warm

{four}
fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering; break remaining eggs into separate cups; pour eggs into water; cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes; using a slotted spoon, transfer eggs to a paper towel to drain

{five}
place 2 pancakes on each plate; drizzle with warm syrup; arrange bacon over pancakes, and place poached egg on top; drizzle with more syrup, if desired, and a sprinkle of salt; garnish with toasted glazed pecans

vanilla-coffee

{toasted glazed pecans}

1/3 cup pecan halves
2 teaspoons lightly beaten egg white
1 teaspoon pure maple syrup
1 teaspoon vegetable oil
pinch of coarse salt

{one}
preheat oven to 350°f; toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes

{two}
whisk together egg white, syrup, oil, and salt in a small bowl; add pecans; toss to coat; toast on sheet, stirring occasionally, 8 minutes;
let cool completely

…………………………………………………………………………………………

{p.s.} previous table for two features:
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta

{images: toasted pistachio and honey yoghurt, scan by this is glamorous from new food fast by donna hay; bacon & eggs, scan by this is glamorous from martha stewart living, february 2006, photography by gentl & hyers, recipe from martha stewart living; vanilla coffee, scan by this is glamorous from new food fast by donna hay}

5 Notes
  • I look forward to mornings for this reason alone…yogurt parfait!

    I have yet to try it with pistachio but soon!

  • i love the pistachio/honey combo — very Turkish, a healthier form of baklava flavors!

    beautiful reminder to start the day with wonder and delight.

  • Oh this whole post is perfection! I adore the yogurt and honey! I want some right now.

  • oh my goodness, I’m so hungry after reading this!! It all sounds/looks amazing! Thanks for sharing such lovely recipes/ideas!

  • *grrrrrgggghhhhh*

    Yes, that would be my stomach grumbling.

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