Meyer Lemon French Toast
Yum, this was our delectable breakfast today. Our Meyer lemon tree is covered with ripe lemons right now. Meyer lemons are sooo delicious. They’re sweet and very fragrant, with hints of tangerine and grapefruit. I bought the Dwarf Meyer Lemon tree that’s growing in our yard when we first moved to Southern California from the frosty freezy mid west. I chose a dwarf variety because we were living in an apartment at the time, and gardening on a balcony. I love that this tree moved with us to all the different places we’ve lived since we been here. This tree is about 3 feet tall and 3 feet wide, but produces lots of fruit. It grew in a wine barrel for the first 3 years we had it, now it’s planted in the ground.
I made the lemon sauce for this French toast as an experiment in case I’m ever on Chopped.
Ted: “What will you make with bread, bacon, eggs and Meyer lemons?”
Ted: “You have 20 minutes.”
This actually did take only about 20 minutes to make. So if you’re ever on chopped, feel free to use this recipe.
Cook bacon on med high heat until crispy. Mmmm bacon.
Scramble 3 eggs in a shallow bowl, add 1/4 cup milk or cream, pinch of kosher salt and 1 tsp vanilla extract. Heat a pan with a little butter. Dip the bread in the egg wash, let it soak a minute, and cook in butter on both sides until cooked through.
In a separate sauce pan, melt 1 tblsp butter, add the juice of 1 Meyer lemon and 2 tablespoons organic sugar. Cook until the sugar melts. Zest a second Meyer lemon, squeeze the juice into a cup and whisk in 1/2 tsp corn starch. Add the corn starch slurry to the melted butter mixture and whisk over low heat until it thickens. Taste. If it’s too tart add a little more sugar to taste. Serve the lemony syrup on your French toast, garnish with Meyer lemon zest and organic powdered sugar and a side of crispy bacon. Yum!