Is there anything more autumny than grabbing a picnic basket, driving miles and miles to a faraway orchard, and picking fresh apples by hand among rows of the most fragrant trees ever to grace your senses?
No, there is not.
While this activity is fun, it will also take up a lot of real estate in your produce crisper. What is one to do with a boatload of apples? I recently found myself in this exact situation. Here's one idea:
Cinnamon Apple & Egg Brunch!
All you need are two skillets, and ten minutes. Really, it's that easy!
For the cinnamon apples:
1 large apple, cut into chunks
1 tablespoon butter
2 tablespoons water
1 teaspoon cinnamon
1 tablespoon syrup
1/2 teaspoon vanilla extract
For the cheesy eggs:
2 eggs
1/2 cup milk
1/4 cup chopped onion
1/4 cup goat cheese crumbles
1/4 cup oil
salt & pepper to taste
Start by cutting a large apple into evenly sized chunks. Any apple will do! I used Honeycrisp for this meal, but I also really love Pink Lady. Then pour the apple chunks and about 2 tablespoons of water into a frying pan. Add about a tablespoon of butter. Cook for about five minutes until the apples get a bit tender.
While the apples are cooking, soften your onion chunks in another frying pan with some oil. While the onion is cooking, whisk together two eggs, 1/2 cup milk, salt, and pepper, then pour over the onions, and start scrambling!.
Back in the apple pan, add in the cinnamon, syrup, and vanilla, and give it a good stir. A brownish, speckled glaze will coat the apples. Continue to cook for another five minutes.
When the eggs are done, top them with some goat cheese crumbles. Serve with freshly squeezed juice, and enjoy!
Options & Notes:
I like sweet and savory brunches, and all these flavors complimented each other so well! If, however, eggs aren't your thing, these cinnamon apples would be delicious over waffles, pancakes, French toast, or mixed into some oatmeal. Get creative!
This recipe is for one serving, but you can easily double, triple, or quadruple it to feed more hungry mouths!
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