Everything You Need for a Slow, Cozy Holiday Morning
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Food & Drink
Everything You Need for a Slow, Cozy Holiday Morning
December 19, 2024
Nothing beats a holiday morning. It’s one of those rare, blissful times when the only decision should be: Which movie are we watching? To help keep things festive and fuss-free, keep reading for Jenni’s expert tips plus breakfast ideas by recipe developer Cucina Melissa.
Everything You Need for a Slow, Cozy Holiday Morning
“Made from the softest cashmere with a slouchy turtleneck collar, the Cashmere Jet is the kind of sweater you’ll never want to take off.” –Jenni
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“Christmas should start with something sweet, like this thick-cut Baked Cinnamon French Toast topped with fresh blackberries.” –Jenni
“For a savory option, I love this Root Vegetable Tarte Tatin. It feels special and is perfect for snacking on throughout the day.” –Jenni
“I like to keep things casual by setting the breakfast bar with Pacific Dinner Plates and linen napkins, so everyone can help themselves as they please.” –Jenni
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Instructions to Prepare
Preheat the oven to 350°F and grease a 9×13 baking dish with nonstick spray or olive oil.
In a medium bowl, whisk together the eggs, almond milk, 1 tablespoon coco sugar, 1 teaspoon of cinnamon, and sea salt. In a small bowl, stir together the 3 tablespoons of coco sugar and ¼ teaspoon of cinnamon.
Dip each slice of bread into the egg mixture and overlap them, slightly tilted, in the baking dish. If one side of your loaf is higher than the other, alternate the slices as you place them in the dish so the tops are vertically equal. This will help them bake and brown more evenly. Sprinkle with the brown sugar/cinnamon mixture and bake for 30 minutes or until the eggs are set and the top is golden brown and crisp.
Top with the toasted almonds and fruit and serve with maple syrup, if desired.
Instructions to Prepare
Preheat oven to 190°C. Place the carrots in a baking tray with a little olive oil, the honey, thyme and salt and pepper. Toss everything and arrange the carrots in a single layer. Bake for 20-25 minutes or until the carrots are just tender.
Heat a little oil in a large frying pan over a low heat. Add the onions with a good pinch of salt and cook very slowly, stirring occasionally, for 20-25 minutes or until they become soft and golden. Turn off the heat and mix in the mustard and vinegar.
Brush some honey into a 23-26cm tart tin and arrange the carrots in a single layer with the cut side down. Now add the onion mixture on top and flatten it out with a spoon.
Roll out the puff pastry and use the tip of a sharp knife to cut out a circle 2cm wider than the tin. Now, place the pastry on top of the onions, tucking inside the edges. Using the tip of a knife or a fork, poke a few holes into the pastry and bake for 30-35 minutes or until golden brown and crispy.
Remove from the oven and leave to cool for a few minutes before carefully inverting the tart onto a serving plate. Crumble over the cheese and garnish with a few thyme leaves before serving.
Photos by Bliss Kaufman