Strawberry Banana Balsamic French Toast

It was another weekend filled with tasty breakfasts. Strawberries are nearly at their tastiest point of the season, and they can be found for a great price at the store. This recipe uses our Pastamore White Balsamic Vinegar with Pear to add a great flavor and sweetness without making the fruit appear dark. This is served over french toast, but it would be great over pancakes or waffles as well.

Ingredients:
Topping:
1/2 lb - strawberries
1 - banana
2 tsp - Pastamore White Balsamic Vinegar with Pear
1 tsp - white sugar

French toast:
6 pieces - bread
3-4 eggs
1/4 cup - milk
As needed - butter

Directions:
1. Cut stems off of strawberries. Slice each strawberry into 4 pieces. Slice banana into 1/4" thick pieces. Add cut fruit, Pastamore White Balsamic Vinegar with Pear, and sugar into a medium mixing bowl. Mix well and move to the refrigerator. Allow to sit for 10-15 minutes.

2. Heat a large frying pan on the stove over medium heat. While the pan is heating, combine eggs and milk into a medium mixing bowl. Whisk well.

3. Once the pan is hot, add butter to the pan. Dip one piece of bread into the egg batter and cover both sides. Add to the pan. Continue with another piece and add to the pan. Cook until evenly browned on both sides, turning once during the cooking process.

4. Continue the same process with the remaining bread until all the French toast has been cooked.

5. Serve and top with the strawberry banana balsamic topping.

Raspberry Balsamic Berry Compote

Maple syrup is delicious, but starting the day by pouring liquid sugar over your breakfast may not always be best. This recipe uses frozen berries, in this case a mix of raspberries, blueberries, and blackberries. The berries are paired with our Pastamore Raspberry Balsamic Vinegar for a sweet and tart topping. This recipe would also work great with our Elderberry Balsamic.

Ingredients;
2 cups - frozen berries
1 Tbsp - Pastamore Raspberry Balsamic Vinegar
1/2 cup - water
1/4 tsp - salt

Directions:
1. Heat a medium pot on the stove over medium heat. Add the frozen berries and water. Cook for 5 minutes or until fruit is thawed.

2. Add Pastamore Raspberry Balsamic Vinegar and salt. Bring to a boil and reduce to a simmer. Cook for 5 minutes or until desired thickness of the sauce has been reached.

3. Serve over french toast or pancakes.

Over Easy Omelet

I always have a refrigerator full of eggs, and I'm always looking for a way to make something besides the usual scrambled or fried eggs. This recipe is a take on an omelet and over easy eggs. I used chicken sausage, but cooked bacon could be added to the pan after the onions have cooked. The kale can go on top or below the eggs, but once the eggs were plated I only had the one choice.

Ingredients:   Serves 2
5 - eggs
2 - chicken sausages, precooked
1/2 - yellow onion
2 cups - chopped kale
To taste - salt and black pepper
1-2 tsp - cooking oil
2 tsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
As needed - cooking spray

Directions:
1. Remove top and bottom of onion and thinly slice. Cut sausages into 1/4" thick pieces on a bias.

2. Heat a medium nonstick frying pan on the stove over medium/medium-high heat. Once hot, coat with cooking spray and add the onion and sausage. Cook until the onions have browned.

3. Add additional oil if needed to prevent sticking. Crack the 5 eggs into the pan. Use a cover or a separate pan turned upside down to cover the eggs. Cook until the egg whites have set. Season to taste with salt and black pepper.

4. Heat cooking oil in separate pan or in pan once eggs have been removed. Add kale and cook until tender (2-4 minutes). Season to taste with salt and black pepper.

5. Plate eggs and top with cooked kale. Finish the dish with a drizzle of Pastamore Rosemary with Roasted Garlic Dipping Oil.