Beet and Walnut Muffins
Use day-old bread like Challah or Tsoureki (Greek Easter Bread) to make this French toast.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 3 large eggs
- 2 Tbsp. orange juice
- 1 tsp. grated orange zest
- 1⁄8 tsp. vanilla extract
- 1⁄4 cup plus 1 Tbsp. honey, divided
- 2 Tbsp. whole milk
- 3⁄4 tsp. ground cinnamon, divided
- 1⁄4 cup walnuts
- 1⁄4 cup blanched almonds
- 1⁄4 tsp. ground cloves
- 1 Tbsp. sugar
- 2 Tbsp. white breadcrumbs
- 4 slices bread
- 2 Tbsp. unsalted butter
- 1 tsp. confectioners’ sugar
- In a large bowl, whisk together eggs, orange juice, zest, vanilla, 1⁄4 cup honey, milk, and 1⁄2 teaspoon cinnamon. Reserve.
- Put the walnuts and almonds into a food processor, and pulse until they are finely crumbled. Transfer the nuts to a bowl and add the cloves, 1⁄2 teaspoon cinnamon, sugar, and breadcrumbs. Stir to combine.
- Sandwich half of the walnut-and-almond mixture between 2 slices of bread. Repeat with the remaining 2 slices. Carefully dunk both sides of the sandwiches into the egg mixture. Make sure the egg mixture soaks into the bread.
- Add the butter to a large skillet over medium heat, and heat for 30 seconds. Add the sandwiches and fry for 2 minutes per side or until golden.
- Carefully cut the French toasts diagonally and serve them dusted with confectioners’ sugar.
- Drizzle the tops with the remaining honey and sprinkle with 1⁄4 teaspoon cinnamon. Serve immediately.