Happy Wednesday, loves!
Lydia and I have been preparing breakfast to-order lately. Here’s our menu from this past weekend:
Freshly-squeezed OJ, coffee and tea
Eggs Any Way with bacon and/or sausage, toast and/or a cheddar biscuit warm from the oven
Smoked Salmon Omelet with chive crème fraîche
Belgian Waffle with warm maple syrup
Oatmeal topped with caramelized bananas and pecans.
This weekend we’ll add a breakfast BLTA—an egg sandwich with bacon, arugula, oven-roasted tomato and avocado on toasted sourdough.
But nothing compares to a toasted nutella & banana breakfast sandwich.
I advise dusting with powdered sugar and presenting it to the one you love on a special plate. Or you can savor it my way— straight from a paper towel, alone at the kitchen counter.
Nutella & Banana Breakfast Panini
Serves 1 lucky duck
2 slices egg bread (brioche or challah)
1-2 tablespoons nutella
1 ripe banana, peeled and sliced
1 tablespoon unsalted butter, softened
Preheat your panini press or a nonstick pan over medium-high heat
Spread the nutella evenly on one side of each bread slice. Top one piece with the sliced bananas and press the bread into a sandwich. Spread both sides with butter and place in the the hot press or pan.
Close your panini press until bread is toasty and nutella has melted, about 3 minutes. If using a nonstick pan, press the sandwich down with a heavy lid or your spatula. Turn your heat to medium and flip when the first side is golden brown, about 2 minutes. Cook until the second side is golden brown, about 2 minutes more.