This is another of my Sunday morning breakfast ideas. There have been an overabundance of juicy sweet blackberries this year. Might as well put some to good use!
Not sure what it is about this year’s produce, but it has been fabulous. Is it the heat? The rain? Both? Whatever it is, I am grateful!
For this creation, I started with one quart of blackberries fresh from the farmers’ market. They went into a large skillet over medium heat along with one-quarter cup of sugar, two tablespoons of fresh squeezed lime juice with the zest as well, and several sprigs of blue mint from the herb garden.
As the berries begin to soften, mash them well with a potato masher. Bring mixture to a boil, stirring often. Turn down heat, and simmer ten to fifteen minutes until thickened.
Meanwhile, make the french toast. In a large mixing bowl, combine six eggs, fresh grated nutmeg and cinnamon bark, and about a cup of vanilla almond milk. Whisk well.
We had picked up a loaf of honey wheat bread at the farmers’ market the day before, so I decided to use that. Feel free to use whatever bread you have on hand. Slice the loaf of bread into eight or so pieces.
Heat a tablespoon of butter in a large skillet over medium heat.
Dip each slice of bread into the egg mixture to coat both sides well. Into the skillet it goes. When browned nicely, flip over. Each side takes about two to three minutes to brown nicely.
When the french toast is done, serve drizzled with the blackberry mint jam. Delicious and nutritious!