peach toast, brunch

is it brunch o’clock again?

hiya! no long spiel for this recipe – i know how much you all hate that aha.

basically wanted to treat myself for finishing my last nightshift of my first year of being a doctor (severely deserved imho). but there’s not great brunch options open near my house on a tuesday so decided to take matters into my own hands.

plus, if i see another brunch place whose menu is a full english, eggs benny, shakshukkah and an açai bowl i’ll SCREAM aha.

this sourdough toast with cultured butter, whipped crème fraîche, grilled peaches, toasted walnuts, honey whisky and tarragon fried in beurre noisette on the other hand… you won’t find this anywhere. enjoy my loves – happy brunching! xx

ps. could obvs easily be made vegan using oatly crème fraîche and a began substitute for honey like maple syrup!

ingredients (serves 2)

2 thick slices of sourdough bread

1 large peach or 2 wee ones, cut into quarters

handful of walnuts, roughly chopped

1 shot of whisky (i wouldn’t use a peaty one like an islay, go for something milder)

2 tbsp runny honey

150ml crème fraîche

3 stalks of tarragon

2 tbsp salted butter

method

1. toast the walnuts in a griddle pan on medium heat until aromatic (2-3 mins) and set aside.

2. whisk the crème fraiche with 1/2tsp salt and 1/4tsp ground black pepper for 5 minutes using an electric whisk. set aside.

3. place the peach segments on the griddle pan and cook until visibly charred, then flip them over and cook until charred on the other side. set aside.

4. add the whisky to a saucepan over a low heat and cook until the alcohol has evaporated (3-5 mins). off the heat, add the honey and combine.

5. toast the bread and smear with 1/2tbsp butter per slice.

6. in the griddle pan, add the remaining butter and cook until it becomes brown and smells nutty. add the tarragon leaves and cook for a couple of minutes.

7. assemble your toast as pictured, and then drizzle liberally with whisky honey and give one last generous season with salt and pepp. and an aperol spritz, although not essential, is highly recommended.

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