French Breakfast Radish Toast

Radish Toast

Radish Toast

This might not even count as a recipe but I get enough flack in my family for it that I decided it does – mostly so I can build my tribe of people who also love it!

Serves 2

  • 2 slices of whole wheat bread – the grainier/nuttier the better

  • Butter or olive oil

  • Fresh French breakfast radishes

 Toast the bread – like you normally make toast and spread generously with butter or olive oil.  Slice the radishes about 1/8 inch thick lengthwise and arrange over the toast covering as completely as possible.  That’s it.  Radish toast makes a fabulous breakfast with cottage cheese and of course, dark coffee!

Let me know what you think in the comments (and don’t forget to tell your Mom you ate a vegetable for breakfast!)

Breakfast of many names - my Baby Dutchem recipe

A caldera of yumminess…

A caldera of yumminess…

Baby Dutchem

(serves 1)

For unknown reasons this breakfast confection has always been known in my family as a Baby Dutchem – the rest of the world calls it either a Dutch Baby or Pannekoeken. It is a close relative to, but not the same thing as, a Yorkshire pudding…  To avoid confusion with any other heritage recipes I’ll continue with my name for it.

  • 2 large eggs

  • ½ c milk

  • ¼ ts salt

  • ½ c all-purpose flour

  • 1 tbls butter

  •  Lemon juice and powdered sugar to taste

Preheat the oven to 500 F. In a small mixing bowl beat the eggs lightly, then stir in the milk.  Add the flour and salt and whisk until there are no lumps.  Set aside.

When the oven is hot put the butter in a 9 inch pie plate or cake pan (either will work)  and place in the oven. Remove it when the butter is completely melted – browned is good but burned is bad, so keep an eye on it.

Pour the batter into the pan now sizzling with butter. Place back in the oven and bake about 20 minutes or until the edges are brown and crispy. (do not open the oven door to check prematurely as this can cause it to fall like a souffle).   Remove the dutchem from the pan and place on a large plate. You may need a spatula to assist with this part. Add lemon juice and powdered sugar to your taste.  Enjoy!

 A few notes on ingredients: For optimal results use 2% milk. You can easily make this with almond or soy milk instead but the edges won’t rise as high. Just as tasty though!  You can reduce the amount of butter by about half if watching calories but the dutchem may stick to the pan more. I have a reduced calorie version as well. (link coming later)

Troubleshooting: Is yours flat as a pancake?  It happens – sometimes it’s the weather and sometimes there is too much flour/ not enough liquid.

If you make this let me know in the comments how it went!