French Toast

French Toast is a perfect breakfast to start any morning. It is loaded with Eggs

and just sweet enough to satisfy your sweet tooth.

Egg - 3

Milk - 1 cup

Cinnamon powder - 1/2 tsp

Vanilla - 1/2 tsp

Sugar - 3 tbsp.

Salt

Butter

Bread - 8 thick cut slices (preferably Challah Bread)

Confectioners Sugar - for dusting

Berries - for garnish

In a large bowl add the Eggs along with Milk, powdered Cinnamon, Vanilla, Sugar and a pinch of Salt. Whisk well and keep aside.

Heat a nonstick skillet over medium heat. Melt 1 tbsp. Butter in the skillet. Soak the Bread slices in the Egg mixture for about 30 seconds on each side. Place the soaked Bread slices in the hot skillet and cook for about 2 minutes on each side, or until golden and cooked through.

Transfer the French Toast to a serving platter and dust with Confectioners Sugar. Serve warm with Berries.

Note:

Drench the French Toasts in Caramel syrup for a delicious Caramel French Toast.

Salmon Sandwich

Salmon - 2 fillets

Seafood Cajun Seasoning - 2 tbsp. (or use Chilli Powder, Salt, Pepper, Garlic powder, Onion powder, Gumbo File, Old Bay Seasoning)

Butter - 1 tbsp.

Ciabatta - 1 roll

Goat Cheese - 3 oz.

Lemon Mayonnaise (Mayonnaise - 1 cup, Lemon Juice - 1 1/2 tbsp., Parsley, Salt, Pepper)

Lettuce - 3 leaves

Tomato - 1,sliced

Onion - 1, sliced

Season Salmon with Seafood Cajun Seasoning. In a medium pan, sauté Salmon in Butter on medium-high heat, fat side down, until golden brown. Using a metal spatula turn salmon over and cook until golden brown. Remove from heat and let rest.

Slice Ciabatta roll lengthwise and place under broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange Salmon, Lettuce, Tomato and Onions on roll.

Quinoa Soup

Butter - 1 tbsp.

Garlic - 2 clove, minced

Chilli Flakes - 2 tsp

Onion – 1, chopped

Mixed Vegetables – 2 cup

Quinoa – 1/2 cup, washed and drained Chicken Stock – 4 cup Salt Pepper Cilantro Lime Juice

Egg - 1, hard boiled and halved

Heat Butter in a stockpot.

Saute Garlic for few secs and stir in Chilli Flakes.

Add Onion and cook until translucent.

Stir in mixed Vegetables and cook closed for 5 min.

Add Quinoa and Stock and cook closed for another 20 min. Season with required Salt and Pepper.

Pour Soup into individual bowls and garnish with Cilantro, Lime Juice and Egg halves.